lamb fricassee with lemon egg sauce

Fricassee of Lamb with Lemon Egg Sauce

Lamb with Lemon Egg Sauce

I am not sure which I love more in this recipe- the lamb that is cooked to tender perfection- or the Greek lemon egg sauce.  Both are very special. I love lamb and have cooked it lots of different ways. This preparation will always be a favorite. This a great dish to serve for Easter dinner.

The recipe uses lamb shoulder, cooked with onions and Romaine lettuce- yes lettuce. The lamb is browned and then cooks gently until tender. The lettuce also cooks down and adds a nice green flavor to the dish. I have used lamb shoulder chops, and cooked them bone in. You could certainly use lamb shanks, if you prefer. Just allow enough time for the shanks to get tender.

The real magic is the lemon egg sauce, used to top the lamb once finished. It is creamy and has just the right amount of tang from the lemon juice.

If you are thinking of serving lamb for Easter, this would be a lovely recipe to use.

You could make this dish with pork or even chicken, but my favorite version is with lamb. I also use the lemon sauce with meat and rice stuffed zucchini. My dear friend Amy, had the dish on a trip to Greece and we made it often.

Fricassee of Lamb with Lemon Egg Sauce

2 1/2-3 lbs. lamb shoulder, or use pork

3 medium onions, chopped

2-3 heads romaine lettuce, washed and sliced thin

1/2 c. olive oil

Egg and Lemon Sauce -recipe follows

Cut the meat into serving pieces. Heat the oil in a pot and sauté the meat. Add salt, pepper, the onions, lettuce and a small amount of water. Cover the pot and let the fricassee simmer for about an hour. Prepare the egg and lemon sauce, pour it over the fricassee and serve.

Lemon and Egg  Sauce

1-2 c. stock

2 eggs

juice of 1 lemon

flour, about 1-2 tablespoons, depending on how thick you want the sauce

Bring stock to the simmer. Beat eggs well. Mix the flour with the lemon juice.

Add to the eggs and keep beating. Add the hot broth slowly while you keep beating. Pour the egg and lemon sauce in the pot and bring to a simmer, stirring constantly. Makes 1-2 cups. For a thinner sauce eliminate the flour.

Fricassee of Lamb with Lemon Egg Sauce

Lamb with Lemon Egg Sauce

I am not sure which I love more in this recipe- the lamb that is cooked to tender perfection- or the Greek lemon egg sauce.  Both are very special. I love lamb and have cooked it lots of different ways. This preparation will always be a favorite.

The recipe uses lamb shoulder, cooked with onions and Romaine lettuce- yes lettuce. The lamb is browned and then cooks gently until tender. The lettuce also cooks down and adds a nice green flavor to the dish. I have used lamb shoulder chops, and cooked them bone in. You could certainly use lamb shanks, if you prefer. Just allow enough time for the shanks to get tender.

The real magic is the lemon egg sauce, used to top the lamb once finished. It is creamy and has just the right amount of tang from the lemon juice.

If you are thinking of serving lamb for Easter, this would be a lovely recipe to use.

You could make this dish with pork or even chicken, but my favorite version is with lamb. I also use the lemon sauce with meat and rice stuffed zucchini. My dear friend Amy, had the dish on a trip to Greece and we made it often.

Fricassee of Lamb with Lemon Egg Sauce

2 1/2-3 lbs. lamb shoulder, or use pork

3 medium onions, chopped

2-3 heads romaine lettuce, washed and sliced thin

1/2 c. olive oil

Egg and Lemon Sauce -recipe follows

Cut the meat into serving pieces. Heat the oil in a pot and sauté the meat. Add salt, pepper, the onions, lettuce and a small amount of water. Cover the pot and let the fricassee simmer for about an hour. Prepare the egg and lemon sauce, pour it over the fricassee and serve.

Lemon and Egg  Sauce

1-2 c. stock

2 eggs

juice of 1 lemon

flour, about 1-2 tablespoons, depending on how thick you want the sauce

Bring stock to the simmer. Beat eggs well. Mix the flour with the lemon juice.

Add to the eggs and keep beating. Add the hot broth slowly while you keep beating. Pour the egg and lemon sauce in the pot and bring to a simmer, stirring constantly. Makes 1-2 cups. For a thinner sauce eliminate the flour.

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