Lamb fricassee: A traditional recipe that should not be missing from your table

Lamb fricassee is one of the most beloved dishes in Greek cuisine. It combines the deliciousness of lamb with fresh greens and a light egg-lemon sauce, creating a meal that brings the whole family together around the table.

What you'll need (Ingredients)

• 1 – 1.5 kg lamb (cut into portions)
  
• 1 large head of lettuce or mixed greens
• 4-5 spring onions
  
• 1 yellow onion
  
• 1 bunch of dill
  
• 1 bunch of parsley
  
• 2-3 tablespoons olive oil
  
• Salt & pepper
  
• A little water

For the egg-lemon sauce:

• 2 eggs
  
• Juice of 1-2 lemons

Preparation 

Before you start cooking:

• Wash the lamb thoroughly
  
• Let it drain
  
• Cut the greens and herbs into medium-sized pieces

👉 Tip: Don't chop the greens too finely - you want them to hold their shape in the dish.

Step-by-step instructions

1. Browning the meat
Heat the olive oil in a pot and brown the lamb on all sides.

2. Adding the onions
Add the yellow onion and spring onions and let them soften.

3. Cooking
Add a little water, salt and pepper.
Let the dish simmer for about 45–60 minutes, until the lamb is tender.

4. Adding the greens
Add the lettuce, dill and parsley.
Let the dish cook for another 15–20 minutes.

The perfect egg-lemon sauce

• Beat the eggs in a bowl
  
• Gradually add the lemon juice
  
• Take a little hot broth from the pot and add it to the mixture (to prevent it from curdling)
  
• Pour the egg-lemon sauce into the pot off the heat

👉 Gently shake the pot - there's no need to stir with a spoon.

Little secrets that make all the difference

• Don't overcook the lamb - it will lose its juiciness
  
• Add the lemon at the end for freshness
  
• For a thicker sauce, use less broth
  
• The dish will come together better if you let it rest for 10 minutes before serving

What goes well with lamb fricassee

For a complete meal:

• Fresh bread
  
• A light salad
  
• Boiled or roasted potatoes
  
• A glass of white wine