Greek cuisine · Meat & Kebab

Arni Fricassee

Braised lamb with lettuce, spring onions and avgolemono sauce.

Ingredients · for 4 servings

• 1.2 kg lamb shoulder
• 2 romaine lettuces
• 6 spring onions
• 1 bunch dill
• 1 bunch fennel fronds
• 3 eggs
• 2 lemons
• 80 ml olive oil
• 700 ml water
• Salt
• Pepper

Instructions

1. Sear the lamb cubes vigorously all over in olive oil.
2. Add the spring onions, pour in the water and braise covered for 75 minutes until tender.
3. Cut the lettuce into wide strips and cook it along for the last 15 minutes.
4. Fold in dill and fennel fronds, take the pot off the heat and let it cool slightly.
5. For the avgolemono whisk the eggs until frothy, stir in the lemon juice and add the hot broth by the tablespoon so nothing curdles.
6. Pour the sauce into the pot, swirl it in and serve at once without cooking it further.