2 hrs 45 mins
This is an old Greek recipe that has been passed down through my family for many generations and shared with many friends.(at least that is what my YiaYia says) This is a good dish for any time of year weather it be in the middle of winter or the sizzling center of summer, any time of year is good. It is especially a favorite of mine due to the amount of greens and lemony juice. A tip for cooking, it would be good to use a very large pot, like the ones used in canning, for the amount of food is quite large. I also do a lot of things by hand but if you are not rustic you will need a mixer. A hand mixer will do fine.
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- 1Chop onions in chopper until finely ground. The more chopped the better.
- 2Wash lamb chops and set aside
- 3Place butter into pot and let melt entirely.
- 4Add onion to butter and let simmer for a few minutes.
- 5Place lamb chops flat in pot, do not overlap.
- 6Let lamb chops brown on one side then flip. Lightly salt and pepper the exposed side.
- 7Let other side brown and flip again. Lightly salt and pepper the exposed side.
- 8Once both sides are browned fairly well (about fifteen minutes of cooking at medium heat) add the parsley and dill to the mixture. (Don't be afraid to add more dill and parsley than listed).
- 9Add water to cover the chops and stir mixture lightly.
- 10Let mixture sit covered at medium/low heat for about two hours or until lamb is cooked. (add water if mixture gets too low).
- 11Once lamb is cooked, add cleaned endive to pot with two to three cups of water.
- 12Let endives boil until tender (about 45 minutes).
- 13Once endives are tender, separate egg whites from yolks. Do not discard yolks, and juice lemons.
- 14Beat egg whites in mixer until resembles meringue, add yolks to whites and beat for a few seconds.
- 15Add lemon juice to mixture while beating, then add two ladle fulls of liquid from pot to mixture and beat.
- 16After all is whipped, add to pot and stir.
- 17Take off heat, and serve.
- 18Add salt and lemon to taste.
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Nutritional Facts for Lamb Fricassee With Endives
Serving Size: 1 (124 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 395.8
- Calories from Fat 320
- Total Fat 35.6 g
- Saturated Fat 18.1 g
- Cholesterol 148.6 mg
- Sodium 2282.2 mg
- Total Carbohydrate 4.2 g
- Dietary Fiber 1.0 g
- Sugars 1.3 g
- Protein 15.1 g
The following items or measurements are not included: