Lamb fricassée with egg and lemon sauce (Avgolemono) recipe
Servings
6
servingsPrep time
20
minutesCooking time
1
hourTender braised lamb shoulder, dandelion greens (radikia) cooked slowly and served with tangy lemon sauce.
Ingredients
1 kg lamb shoulder
500 g dandelion greens / radikia
½ cup olive oil
4 onions (roughly chopped)
3 garlic cloves (roughly chopped)
1 bunch fennel (roughly chopped)
2 cups of water
1 bunch spring onions (roughly chopped)
Salt (to taste)
Pepper (to taste)
- Egg and Lemon sauce (Avgolemono)
2 eggs (whites & yolks separated)
salt (to taste)
3 tablespoons water
3 lemons (juice only)
Instructions
- Add olive oil to a tall hot pot.
- Once oil begins to sizzle, add lamb and sauté.
- Add onions, garlic, fennel and stir through thoroughly.
- Allow cooking for 5 minutes before adding water.
- Cover pot and cook for 15 minutes.
- Stir through ingredients, adding spring onions.
- Cover pot and cook for 10 minutes.
- Add salt, pepper and stir through ingredients thoroughly.
- Cover pot and cook for 10 minutes.
- Prepare dandelion greens (radikia), adding to pot.
- Cover pot and cook for 10 minutes.
- Stir through ingredients.
- Remove 1 cup pot liquid, setting aside.
- Separate egg whites and yolks.
- Beat egg whites thoroughly, adding 1 teaspoon salt and 3 tablespoons water.
- Add egg yolks and half of the lemon juice squeezed continuing the mixing process.
- Slowly introduce half of the pot liquid and the rest of the lemon juice whilst continuing the mixing process.
- Stop the mixing process and slowly add pot liquid to the lemon sauce mixture, stirring the mixture.
- Slowly add the mixture into the pot, continuously stirring through as to combine all ingredients.
- Served with additional lemon wedges.
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