Recipe: Appetizing Lamb fricassee with egg-lemon sauce

Recipe: Appetizing Lamb fricassee with egg-lemon sauce Delicious, fresh and tasty.

Lamb fricassee with egg-lemon sauce. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb. Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil.

Heat the oil in a pot and sauté the meat.

Add salt, pepper, the onions, lettuce and a small amount.

The Greek definition of "fricassee" may differ from what you know in your kitchen, and this is a Greek classic.

You can have Lamb fricassee with egg-lemon sauce using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Lamb fricassee with egg-lemon sauce

1. It’s 1 1/2 kg of lamb (in portions).

2. Prepare 1 1/2 kg of spring onions coarsely cut.

3. It’s 1 bunch of dill, chopped.

4. It’s of salt.

5. You need of pepper.

6. Prepare of olive oil.

7. You need of For the egg-lemon sauce.

8. It’s 2 of eggs.

9. You need of juice of 2-3 lemons.

This lamb fricassee with avgolemono (a traditional egg-lemon sauce), which in Greek is αρνί φρικασέ, pronounced ar-NEE free-kah-SEH, is a favorite in Greek homes.

It's an easy recipe to make and a celebration of taste.

It's equally delicious made with kid.

Lamb Fricassee may not be gorgeous to look at, but it's absolutely gorgeous to eat.

Lamb fricassee with egg-lemon sauce instructions

1. Put olive oil in a cooker, let it heat up a bit and sauté the lamb until it browns from all sides..

2. Add water (up to the point where the meat is covered), season and close the cooker. Boil for 40 minutes..

3. In another saucepan pour olive oil, let it heat up a bit and sauté the onions..

4. After the meat is boiled, add the onions, dill and add more salt if you like. Leave the cooker without the lid so that the water evaporates..

5. Beat the egg whites so as to make meringue, add the yolks, whisk, pour the lemon juice and a glass of juice from the food..

6. Pour the egg-lemon sauce in the food and shake the pot in a circular motion so that it is mixed well..

Tender braised lamb shoulder is slow cooked with dill, parsley, spring onions, then finished off with avgolemono (egg and lemon) sauce.

It's a perfect Greek comfort dish just made for winter months.

Lamb or Avgolemono feature in many Greek dishes: cabbage rolls; Easter soup; meatballs.

Fricassee is a specific method of cooking meat which is cut up, sauteed and braised, and served with traditionally a white sauce.

The whole idea comes from France but there are various variations around the world.