World Flavors Cookbook

Arnaki Fricassee

Braised lamb with cos lettuce, spring onions, and fresh dill in an avgolemono sauce — a spring Easter classic.

Cuisine: Greece

Ingredients

• 1.2kg lamb shoulder, cubed
• 2 heads cos/romaine lettuce, coarsely chopped
• 1 bunch spring onions, sliced
• Fresh dill, chopped
• 4 tbsp olive oil
• For avgolemono: 3 eggs, juice of 2 lemons
• Salt and white pepper

Instructions

1. Brown lamb in olive oil. Add spring onions and sauté briefly.
2. Add enough water to cover. Simmer 40 minutes.
3. Add lettuce and dill. Cook 10 more minutes.
4. Make avgolemono: whisk eggs with lemon juice.
5. Ladle hot broth slowly into egg mixture while whisking.
6. Pour avgolemono back into pot. Remove from heat. Stir.