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Greek Lamb Fricassee with Avgolemono
(0)
80 min
Under an hour
Gurkerl Küche
Ein griechischer Seelenwärmer für den Herbst: Zart geschmortes Lammfleisch vereint sich mit knackigem Romana-Salat, frischer Dille und der legendären Avgolemono-Sauce zu einem herrlich samtigen, zitronig-würzigen Schmorgericht.
Preparation method
Sear the meat & gently braise
Pat the lamb dry and cut into approx. 3–4 cm pieces. Heat the olive oil in a heavy Dutch oven. Sear the pieces of meat on all sides over high heat until they take on a nice colour, then season with a little salt and pepper.
Finely chop the onion, slice the garlic, and cut the white parts of the spring onions into thin rings. Add everything to the pot with the meat and sauté briefly until translucent.
Pour in the hot beef stock so that the meat is well covered. Cover the pot, reduce the heat, and gently braise the lamb on low heat for approx. 50–60 minutes until wonderfully tender.
Chef's tip
The secret to a perfect avgolemono lies in slow tempering: whisk the hot broth into the beaten eggs a little at a time so that the sauce thickens into a velvety consistency and does not curdle.
Fresh, crusty white bread or Greek flatbread pairs wonderfully with this to mop up the delicious lemon sauce.
150 min
Under an hour
