Lamb Fricassee: Greek Style Lamb & Greens in Avgolemono Sauce
GREEK, Lamb, Soups/stews
Ingredients
2 – 2 and ½ pounds lamb
¼ cup olive oil
Salt and freshly ground pepper to taste
8 scallions, finely sliced
1-pound greens: Romaine lettuce, mustard greens, spinach, or dandelion greens, roughly chopped
¼ cup dill, finely chopped
2 tablespoons mint, finely chopped
For the Avgolemono sauce (egg-lemon sauce):
3 egg yolks
¼-1/2 cup fresh lemon juice
Pinch of salt
1 tablespoon cornstarch
Description
This is a breeze made in the instant pot. The lamb was cut into small bite size pieces. I season them on both sides browned them really well on sear. Added the scallions then added 2 cups of chicken stock and I cooked it on high for 15 minutes let it naturally release for another 15 it was beautifully tender I added the greens turned it to Sear to wilt the-greenery. Then proceeded with the Avgolemono sauce . Added that to the stew and served it over mashed potatoes. That made a real homey dinner. For guests I’d do rice or even noodles. The dill and mint makes the dish sing not to mention the avegolemono. Just about my favorite sauce.
Directions
A traditional Greek dish made with lamb and greens in a refreshing lemon sauce.
Season the meat on both sides with salt and pepper.
Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.
Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.
Add the sliced scallions to the pot with the meat and cook over high heat for 3-5 minutes or until the scallions soften a bit.
Cover the meat with water and bring to a boil.
Cover the pot with the lid and reduce the heat to a medium low. Cook for approximately 1 and ½ to 2 hours or until the meat is tender. Stir often and add more water if needed.
Wash, dry, and coarsely chop the greens.
Once the meat is soft, add the chopped greens to the pot, cover with lid and cook until they are wilted.
Taste and add more salt and pepper if desired.
Prepare the Avgolemono sauce by combining the egg yolks, lemon juice, and corn starch in a small bowl. Whisk until smooth.
Temper the sauce by adding about ½ cup of hot liquid from the pot and whisking to combine.
Pour the sauce into the pot and mix to distribute.
Cook over medium heat 3-5 minutes. Stir in the chopped mint and dill and serve.
Enjoy!
Notes
Traditionally, the sauce is not stirred, instead, the pot is lifted (carefully with protective kitchen mittens) and then swirled while gently shaking so that the sauce is distributed.
© Dimitra Khan