A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Greek Lamb Fricassee | Tender in Avgolemono Sauce
(0)
70 min
Under an hour
Knuspr-Küche
Ein zeitloser Klassiker der griechischen Küche für den Spätsommer und Herbst: Zart geschmorte Lammkeule trifft auf knackigen Römersalat, feine Kräuter und die samtige Avgolemono-Sauce aus frischen Eiern und Zitrone.
Ingredients
Preparation method
Preparation
Cut the leg of lamb into bite-sized cubes, about 3 cm in size. Finely dice the yellow onion and the garlic cloves. Wash the spring onions and slice them into thin rings. Thoroughly wash the romaine lettuce, shake dry, and cut into strips about 3-4 cm wide. Finely chop the fresh dill.
Searing and braising the lamb
Heat 2 tbsp of olive oil in a large braising pot. Sear the lamb cubes in batches all around over medium-high heat for about 5-7 minutes until nicely golden brown. Season with 1 tsp of fine table salt and 1 tsp of ground black pepper, then remove briefly.
Add the remaining 1 tbsp of olive oil to the pot. Sauté the diced yellow onion, garlic, and two-thirds of the spring onions over medium heat for about 3-4 minutes until translucent. Return the lamb along with any accumulated meat juices to the pot.
Chef's tip
For a perfect avgolemono sauce, the broth must no longer be at a rolling boil when stirred in. Gradually equalizing the temperature allows the sauce to thicken smoothly and velvety without curdling.
This pairs wonderfully with fresh rustic farmhouse bread or warm flatbread for dipping into the aromatic lemon-herb sauce, as well as Greek Kalamata olives.
150 min
Under an hour
