Lamb fricassee with egg and lemon sauce (Avgolemono) recipe

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.