 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 7 |
|
This is an adopted recipe. I tried it out with my family and they love it! It was much simpler to make than I thought it would be with a lamb recipe. Fricassee is pronounced free-cah-seh and it means a stew made with spinach, lemon, eggs and oil. This is a Greek dish. Ingredients:
2 lbs leg of lamb |
3 lbs green onions, chopped |
2 -3 heads lettuce, chopped (dandelions work best if you can find them) |
1/2 scoop butter |
salt and pepper |
2 eggs |
1 lemon, juice of |
flour |
Directions:
1. Cut the lamb in portions.
2. Melt a tablespoon of butter in a pot and brown the lamb in it.
3. Strain excess fat. Take out the lamb.
4. Add the rest of the butter, salt& pepper, the lettuce, the onions and the lamb.
5. Cover and simmer for about 1 hours Stir.
6. Don't fret about not having any water in the stew. The veggies will provide it as they cook.
7. Prepare the avgolemono sauce, by beating together the eggs, lemon juice and flour (I use about 2 tsp).
8. Just before serving, pour the avgolemono in the pot, simmer lightly and serve hot.
9. Note: With 2 - 3 (2 - 3 lbs) heads of lettuce and 3 lbs of green onions, you will need a pretty big pot to hold all the chopped veggies. These will cook down to half the raw amount.
|
|