🥬 Lamb fricassee

Name: Lamb fricassee
Total time: 100 min
Yield: 4
Cuisine: Greece
Ingredients: 1 kg lamb shoulder or neck, in pieces; 2 heads romaine lettuce, roughly chopped; 1 large bunch dill, chopped; 2 onions (or 6 spring onions), chopped; 2 eggs; Juice of 2 lemons; 2 tbsp olive oil, salt, pepper

Origin: Greece

560kcal

per serving · 350 g

160kcal

per 100 g

49 gProtein14 g / 100 g

35 gFat10 g / 100 g

10 gCarbs3 g / 100 g

Lamb fricassee, or arni fricassee, is a Greek braise of lamb with plenty of lettuce, spring onion and fresh dill. At the end it is finished with avgolemono, a silky egg and lemon mixture whisked into the cooking juices. The result is tangy, herby and light-tasting, with tender meat and soft greens, usually served with crusty bread.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

✓

High protein14 g protein per 100 g — 35% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, egg

Allergens

Contains (in a typical recipe):

⚠ Eggs

What it is made of

lamblettucedillegglemononion

Recipe

4 servings100 min

Ingredients

1 kg lamb shoulder or neck, in pieces
2 heads romaine lettuce, roughly chopped
1 large bunch dill, chopped
2 onions (or 6 spring onions), chopped
2 eggs
Juice of 2 lemons
2 tbsp olive oil, salt, pepper

Method

Brown the lamb in the olive oil, add the onions and cook until soft.
Add water to just cover, season and simmer covered for 60 minutes.
Add the lettuce and dill and cook for 15 minutes more until wilted and the meat is tender.
Whisk the eggs with the lemon juice, then slowly whisk in a ladle of hot broth.
Take the pot off the heat, pour in the egg-lemon mixture and shake the pot gently until the sauce thickens. Serve at once.

How to make it lighter

Choose a leaner cut and skim the fat from the broth before adding the avgolemono.
Add extra lettuce and dill — they bulk out the dish for very few calories.
Keep the oil to 1 tbsp; the lamb browns well in its own fat.

History

Fricassee is a springtime dish in Greece, when lettuce and dill are in season, and it is especially associated with the Easter period. The name is borrowed from the French fricassée. Today it is a familiar home-cooked dish across the country.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →