Greek Lamb Fricasse, With Lettuce In A Lemon Sauce, It's Mouth-watering!

Описание: Kalimera and welcome back to “Easy Delicious Cooking” Today, I am travelling straight to the heart of the Greek kitchen to make one of my all-time favourite comfort foods:
Arni Frikase (Lamb Fricassée).
If you are familiar with the French fricassée, you are in for a wonderful surprise. The Greek version ditches the heavy cream and instead relies on the most famous sauce in Greek cuisine: Avgolemono (Egg-Lemon sauce). This creates a dish that is incredibly rich and silky, yet surprisingly tangy and refreshing.
In this video, I’m going to show you how to take simple ingredients—lamb, fresh greens, and herbs—and turn them into a masterpiece. While many people think of lettuce only as a salad ingredient, in this dish, we braise crispy Cos lettuce until it melts like butter into the stew. It sounds unusual, but trust me, the sweetness of the cooked lettuce paired with the savoury lamb is a match made in heaven.
The Star of the Show: The Avgolemono The most critical part of this recipe is the finish. I will guide you step-by-step through the process of tempering your eggs with hot broth and fresh lemon juice. This is the secret to achieving that signature velvety, opaque sauce that coats every piece of meat without scrambling the eggs. It’s a bit of kitchen science that creates magic without a drop of dairy!
Why this recipe is a must-try:
Incredible Flavour Balance: The fatty richness of the lamb is cut perfectly by the acidity of the lemon and the freshness of the dill.
One-Pot Wonder: Everything cooks in a single Dutch oven or heavy-bottomed pot, making cleanup a breeze.
Nutrient Dense: Packed with protein and a massive amount of healthy greens.
Authentic Comfort: This is a staple Sunday family meal in Greece, often enjoyed in the spring or during Easter, but perfect for cozy winter nights too.

Play lists: Why I fell in love with the Mediterranean cuisine.
   • Why I fell in love with the Mediterranean ...      • Greek Fasolada, Now The Best Soup!  

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RECIPE:
Ingredients;
4 tbls of olive oil
1.2 kg / 42 ounces of lamb (I’m using lamb chops, the meat falls off the bones when cooked)
Salt and pepper to taste
1 ltr / 33.8 fluid ounces of chicken stock
1 tsp of cumin
400 gm / 14 ounces of thinly sliced spring onions
500 gm / 17.6 ounces of coarsely chopped Lettuce

For the lemon sauce:
3-4 tbls of lemon juice to your taste, Add more if you want to,
3 egg yolks whisked with the lemon juice, lemon zest and salt and pepper,
The zest from one lemon,
Salt and pepper to your taste
30 gm of finely chopped dill. More for garnish.

THE COOKING METHOD:
Get A large casserole pot on high heat with the oil in it. When the pot is hot add the meat in small quantities to brown. Turn the meat over to brown both sides. Next add the chicken stock and the cumin, turn the heat up. When it starts to boil turn the heat to low and simmer for at least one hour.
While that is happening thinly slice the spring onions and coarsely cut the lettuce. Next finely chop the dill and whisk the eggs. Now add the dill, the lemon zest and the lemon juice. Season to your taste.
After one hour add the spring onions and the lettuce and cook over low heat for another 15 minutes. Just before the greens have fully cooked, add 1 ladle of the stock in the bowl with the eggs and whisk together. Keep doing that for another 3 ladles. Taste it to ensure the seasoning is correct and check if there is enough lemon.
Turn the heat off and add the egg and liquid mixture. Mix it well.
Serve with some fresh dill as garnish and extra lemon if needed. If you like drizzle some olive oil in the serving bowl. Serve hot.

00:00 Introduction,
01:22 Start the searing of the lamb,
02:03 Prepare the vegetables,
04:52 Start to make the lemon and egg sauce,
07:14 Add the vegetables to the casserole,
08:15 Mix the avgolemono,
09:36 Add the sauce to the casserole,
10:27 Serve.