Lamb fricassee, brothy goodness

Ever felt lost for what to cook next? I often get stuck repeating easy dishes and neglect some culinary gems. I was discussing what to prepare for dinner with my other half when lamb fricassee slipped out of the memory cupboard. This cold weather is calling for heart-warming dishes and fricassee is a classic.

There are so many recipes for fricassee out there, hardly a Greek dish I thought. Having a closer look you can see most of the recipes have chicken or other white meat, some even use rabbit. And all of them include a mix between onion, celery and cream. Greek culinary genius has adapted the method and here is what we have come up with: fricasse with lamb and lettuce, garnished with egg-lemon sauce. This is my mama’s recipe and a classic in the repertoire of all Greek mamas. It’s one of the foods you will be making again and again once you try it.  Originally cooked with wild greens, romaine lettuce is now a set feature. The goodness of greens and zestiness from the lemon will lift your spirits on any rainy day.

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