Lamb Fricassee

October 10, 2014 by: Zoe Vlachos Main Dish, Recipes

What is a fricassee you ask? It’s halfway between a sauté and a stew, with many variations.  This Greek lamb fricassee recipe is a wonderful celebration of flavours. It’s hearty and hits the spot! Enjoy!


  • 1.5 pounds leg of lamb, trimmed and cut into pieces (have butcher do this)
  • 1/4 cup olive oil
  • 4 cloves of garlic, minced
  • 1 large onion, diced
  • 4 spring onions, chopped
  • 2 stalks of celery, chopped
  • 2 medium zucchinis, chopped
  • 5 medium potatoes, peeled and quartered
  • 1 cup dill, chopped
  • salt and pepper to taste

Avgolemono Sauce:

  • 2 eggs, beaten
  • juice from 1.5 lemons


Season the lamb pieces with salt and pepper. Heat olive oil in a large heavy bottom pot on medium high heat. Saute the lamb until brown on both sides. Add the onion, garlic, spring onions and celery. Cook until they soften. Then add the zucchini and potatoes and season liberally with salt and pepper.  Cook for approximately five minutes stirring constantly. Then add the dill and enough water to cover the stew. Simmer for two hours until meat is fork tender. In a bowl, whisk the eggs and lemon juice together and ladle some broth from the soup while whisking. Then pour it into the stew and continue to simmer on low heat for three minutes.


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