Lamb Fricasse

I've been wanting to make Greek Lamb Fricassée for you for a while because it was one of the most popular recipes in our Greek Restaurant. It consistently sold out every evening the winter! The reason for its popularity is clear to me, this is the most nourishing, delicious comfort food you could ever as for on a cold winter evening.

A lot of people find lamb hard to cook. It is a tougher meat and is less common than beef or poultry in many grocery stores. However, lamb is extremely flavorful and when you cook it like this the toughness of the meat breaks down and the flavor is amplified.

The key to achieving this flavor is browning the meat evenly on all sides. Take your time doing this because it really locks the juices into the meat and prevents it from drying out. Then, the meat is stewed for a long time which breaks down its toughness, and herbs are added towards the end to give it bright flavor and texture. Lastly, you add the avgolemono sauce to meat. This is the classic lemony Greek sauce that's bright and silky and balances out the dark, rich lamb. When you put this all together you've got a hearty, bright stew that warms you up on the darkest of days.

Making this at home is not hard. I spent a lot of time making this episode so you can see exactly how to execute each step in your own kitchen. If you have any questions feel free to leave a comment or send me a note! I love nothing more than helping you all achieve cooking this beautiful dishes at home.

Enjoy your Greek Lamb Fricassée, I'm sure it will sell out in your house, too!

Greek Lamb Fricassée (Αρνί Φρικασέ με Μαρούλι) 

This is a popular recipe in Greece. It was a specialty at our Greek restaurant for years. 

Ingredients (Serves 4–5) 

• 2½–3 lb lamb shoulder or leg, cut into medium pieces 

• 3 tbsp olive oil 

• 2 bunches romaine lettuce, roughly chopped 

• 1 bunch fresh spring onions, sliced 

• 1 small bunch fresh dill, finely chopped 

• 1 small bunch fresh parsley, chopped (optional) 

• Salt & freshly ground black pepper 

• Flour for coating the lamb 

  
  

For the avgolemono sauce 

• 2 large eggs 

• Juice of 2 lemons (to taste) 

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Instructions 

1. Brown the lamb by heating the olive oil in a wide pot over medium heat. Add lamb pieces to flour and brown on all sides. Season with salt and pepper. 

2. Add enough hot water to just cover the lamb. Cover and simmer gently for 45–60 minutes, until the meat is tender. 

3. Add the spring onions, lettuce, dill, and parsley. Season lightly with salt and pepper. Cover and cook for 10–15 minutes, until lettuce wilts and becomes tender. 

The dish should be juicy, not soupy. 

Avgolemono (Egg–Lemon Sauce) 

1. In a bowl, whisk the eggs yolks until frothy. 

2. Slowly whisk in lemon juice. 

3. Slowly whisk in hot water from the pot to temper the eggs 

4. Take the pot with the lamb off the heat. 

5. Gently pour the avgolemono back into the pot, shaking the pot to combine. Serve hot. 

⚠️ Do not boil after adding avgolemono — or the eggs will curdle. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.