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Lamb fricassee

Prep Time5 mins
Cook Time50 mins
Course: Main Course
Cuisine: Greek


  • 750 gr of lamb
  • 2 medium onions
  • A small bunch of spring onion finely chopped
  • A sprig of dill
  • 2 romaine lettuces

For the avgolemono (egg & lemon) sauce

  • 2 eggs keep at room temperature before using
  • 1 large lemon for their juice
  • 120 ml broth from the lamb stew
  • a pinch of salt


  • Clean and dry your lamb whilst your olive oil is heating up in the pan. Seal the meat well and remove it from the heat. Now add in the chopped onions and spring onions and sizzle them for about 5-6 minutes. Put the lamb back in the pot with some warm water to cover it.
  • Place the lid on your pot and bring it to the boil for a good 10 minutes. Then you can let it simmer on a low heat for approximately 40 minutes. When your meat is tender, almost cooked, throw in the lettuce chopped. The egg-lemon sauce goes just before serving.