Braised Lamb with Lemon Sauce — Arnaki Fricassee
Lamb shoulder braised with cos lettuce and spring onions in a silky avgolemono sauce, a Greek spring classic.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice onion and mince garlic. Cut cos lettuce into quarters and spring onions into 5cm lengths. Roughly chop dill. Separate eggs, keeping whites and yolks separate. Measure lemon juice, stock, and wine. Season lamb shoulder generously with salt and pepper.
Sear
Heat olive oil in a large heavy pot over medium-high heat. Sear lamb on all sides, 4–5 minutes per side, until deeply browned. Remove and set aside.
Saute
Reduce heat to medium, add diced onion, cook 4–5 minutes until translucent. Add minced garlic, cook 1 minute until fragrant. Pour in white wine, simmer 2 minutes until reduced by half.
Braise
Return lamb to pot, add stock, bring to a low simmer. Cover and braise on low heat 55–60 minutes until lamb is very tender. Add spring onions and cos lettuce, press gently into broth, cover and cook 8–10 minutes until wilted.
Finish
Whisk egg whites to soft peaks, whisk in yolks until combined. Slowly whisk in lemon juice, then ladle 150ml hot braising liquid into egg mixture in a thin stream, whisking constantly. Pour tempered mixture back into pot, stir gently over very low heat 1–2 minutes until silky. Do not boil. Stir in dill.
Plate
Ladle lamb, vegetables, and avgolemono sauce into bowls and serve immediately with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.