Greek Fricassee of Lamb

Elevate your dinner table with the comforting and flavorful Greek Fricassee of Lamb—a traditional Mediterranean stew brimming with vibrant ingredients and creamy lemon-egg sauce. Tender chunks of lamb shoulder are slowly braised with hearty greens like romaine lettuce, leeks, and fresh herbs, creating a dish that’s as nutritious as it is delicious. The highlight of this recipe is the silky avgolemono sauce, made by whisking eggs and freshly squeezed lemon juice into the rich broth for a tangy, velvety finish. Perfect for a cozy family meal or an impressive dinner party centerpiece, this hearty Greek classic pairs beautifully with crusty bread or a bed of rice. Easy to prepare and loaded with Mediterranean-inspired flavors, it’s a must-try for lamb lovers and fans of traditional Greek cuisine.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 kg lamb shoulder (bone-in or boneless)
• 3 tbsp olive oil
• 2 medium onions, finely chopped
• 4 green onions, sliced
• 3 garlic cloves, minced
• 2 medium leeks, sliced (white and light green parts only)
• 2 heads romaine lettuce, roughly chopped
• 2 tbsp dill, chopped
• 2 tbsp parsley, chopped
• 4 cups water or chicken stock
• 2 lemons lemon juice, freshly squeezed
• 2 large eggs
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Cut the lamb shoulder into medium-sized chunks. Pat the pieces dry with paper towels to ensure proper browning.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches, add the lamb chunks and sear them on all sides until golden brown. Remove the browned lamb and set aside.

Step 3

In the same pot, add the chopped onions, green onions, garlic, and leeks. Sauté for 5-7 minutes, stirring, until softened and fragrant.

Step 4

Return the lamb to the pot and season with salt and pepper. Pour in the water or chicken stock, ensuring the lamb is just covered. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1.5 to 2 hours, or until the lamb is tender.

Step 5

About 30 minutes before the lamb is fully cooked, stir in the romaine lettuce, dill, and parsley. Cover the pot again and allow the greens to soften and meld with the flavors.

Step 6

In a medium bowl, whisk together the eggs and freshly squeezed lemon juice until frothy. Temper the egg-lemon mixture by slowly adding 1 cup of the hot broth from the pot while whisking continuously to prevent curdling.

Step 7

Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Allow the sauce to thicken slightly over low heat. Do not let the mixture boil once the egg-lemon mixture is added.

Step 8

Taste for seasoning and adjust with additional salt or lemon juice if needed.

Step 9

Serve hot with crusty bread or over rice, garnished with extra dill or parsley if desired.

Nutrition Facts

Serving size	4307.8 grams (4307.8g)

Amount per serving	% Daily Value*
Calories	4669

Total Fat 355.30g	456%
Saturated Fat 129.70g	649%
Polyunsaturated Fat 4.00g
Cholesterol 1497mg	499%
Sodium 3715mg	162%
Total Carbohydrate 86.70g	32%
Dietary Fiber 37.80g	135%
Total Sugars 35.70g
Protein 302.50g	605%

Vitamin D 82IU	410%
Calcium 621mg	48%
Iron 40mg	224%
Potassium 6511mg	139%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.3%

Protein: 25.4%

Carbs: 7.3%