Cook1 hr 50 mins
This is a fricassee as done in Greece - finished with an egg-lemon sauce (avgolemono). It is wonderfully delicious, and soul-satisfying...at least it is for us Greeks!
- 4 lbs lamb shoulder, cut into 6-8 pieces, trimmed of fat
- 1⁄4 cup olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 2 cups water
- 2 cups dry white wine
- 4 -5 romaine lettuce, lettuces leaves separated and washed, cut crosswise into 2-inch thick pieces (Swiss Chard can also be used in place of lettuce)
- 1⁄2 cup fresh dill, minced (please don't even think of using dried)
- 2 eggs
- 2 tablespoons cornstarch
- 1 1⁄2 lemons, juice of
- In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches) until golden-brown all over.
- When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to) and simmer for 1 1/2 hours, or until meat is very tender.
- Add lettuce and dill. You may have to cram it into the pot but it will reduce to practically nothing. Put the lid on the Dutch Oven and cook for 8 minutes. Remove lid, stir carefully not to break up meat and cook another 2 minutes. Turn off heat.
- In a large, heatproof bowl, whisk together eggs, cornstarch and lemon juice.
- With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.
- Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil. Cook for 1-2 minutes.
- Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.