Lamb Fricassée (Greek Style)

Lamb fricassée is one of the most authentic and beloved traditional Greek dishes. Tender lamb is simmered with fresh greens and finished with a silky avgolemono (egg-lemon) sauce. This hearty, aromatic meal is perfect for a family Sunday lunch or festive spring gatherings.

 Ingredients (serves 4)

• 1.2 kg lamb (shoulder or leg), cut into portions

• 1 large lettuce (or 2 small ones), finely chopped

• 1 bunch of dill

• 4 spring onions, finely chopped

• 1 dry onion, finely chopped

• 80 ml olive oil

• 150 ml dry white wine

• Juice of 2 lemons

• 2 eggs

• Salt & pepper

• 1 tbsp flour (optional, for thicker sauce)

 Method

1. Sauté & Deglaze:
   In a wide pot, sauté the lamb in olive oil until browned on all sides. Add both the dry and spring onions and continue sautéing for another 2–3 minutes. Deglaze with the white wine and let the alcohol evaporate.

2. Simmer:
   Add water to cover about two-thirds of the meat. Cover the pot halfway with a lid and simmer for approximately 1 hour, or until the lamb becomes tender.

3. Add the Greens:
   Once the lamb is tender, add the lettuce and dill. Stir gently and cook for another 20 minutes.

4. Prepare Avgolemono:
   In a bowl, whisk the eggs with the lemon juice. Slowly add ladles of the hot broth from the pot to temper the mixture. Remove the pot from heat and gently pour the egg-lemon sauce into the stew, swirling the pot instead of stirring with a spoon. For a thicker sauce, dissolve the flour into the avgolemono before adding it.

 Serving

Serve the lamb fricassée warm, with its velvety egg-lemon sauce coating the juicy meat and fresh herbs. It pairs beautifully with crusty bread or oven-roasted potatoes. Don’t forget to open a bottle of Mavropetritis Dry White Wine, which perfectly complements the lemony brightness and rich texture of the dish.

Calories per Serving