Lamb Fricassee

How to make a Lamb Fricassee.

Ingredients: Serves 4

  • 2 lb of boneless lamb, cubed
  • 4 heads romaine lettuce, chopped
  • 1 bunch of scallions, chopped
  • 1 bunch of fresh dill, minced
  • ½ cup of olive oil
  • 2 cups of water (approximately)
  • 1 tbsp of salt
  • 1 tsp of black pepper

For the sauce:

  • 2 eggs
  • 1 lemon, squeezed
  • ½ tbsp of flour


  1. Put the olive oil and the pieces of lamb in a deep pot, and cook on medium-high heat until they are browned on all sides.
  2. Add the chopped scallions, salt and pepper, and cook for 3 more minutes, stirring constantly.
  3. Add water (enough to cover the meat), as well as the lettuce and dill, and simmer on low heat for approximately an hour and a half, until the lamb is tender.
  4. Add more salt if necessary (to taste).
  5. Once it’s cooked, turn the stove off and let it rest until it’s just warm.
  6. In a large mixing bowl, beat the egg whites and the flour, until it thickens into a sauce.
  7. Then add the egg yolks and the lemon juice slowly, stirring constantly.
  8. With a table spoon, take a little bit of the broth from the pot and add it to the egg and lemon mixture while stirring.
  9. Lastly, add this mixture to the pot with the rest of the food and mix everything together.
  10. Serve and enjoy!
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