Greek Lamb Fricassée

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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Servings: 2
Calories: 989kcal

Ingredients

Lamb

  • 1/2 cup White rice rinsed
  • 8 oz Boneless leg of lamb
  • 2 TBSP Extra-virgin olive oil
  • 1 cup Leeks sliced
  • 3 Scallions chopped
  • 1 stalk Celery chopped
  • 2 cups Chicken broth
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 2 cups Baby spinach
  • 2 slices Greek bread
  • 4 tsp Butter
  • 2 TBSP Fresh dill chopped, plus more for garnish

For the sauce:

  • 1 Egg white and yolk separated
  • 1 TBSP Cold Water
  • 1/2 tsp Cornstarch
  • 1 Lemon juiced

Sherbet

  • 1 cup Rainbow Sherbet

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Cook the rice according to the instructions on the package.
  • Trim most of the visible fat from the lamb then cut the meat into 1½” - 2” chunks. Pat down the lamb to remove any excess moisture. Then heat the oil in a pot over medium-high heat and brown the lamb on all sides.
  • Add the leeks, scallions, and celery to the pot and sauté until the vegetables soften. Add the chicken broth to cover the mixture and season it generously with salt and pepper. Cover and bring to a simmer for about 30 to 40 minutes.
  • Add the spinach and dill to the pot. Reduce the heat and simmer until the lamb is fork-tender and a small amount of liquid remains in the pot (about 3/4 cup). Turn off the heat.
  • Prepare the sauce: In a small bowl whisk the egg white with the cold water and cornstarch until very frothy. Whisk in the egg yolk and lemon juice. Temper the sauce by slowly adding the hot liquid from the pot to the small bowl with the eggs while whisking constantly until the egg is tempered. Now add the mixture to the pot and stir gently to incorporate and ensure everything is thoroughly mixed together.
  • Finish the rice: Once tender, fluff with a fork and season with salt and pepper to taste.
  • Toast the bread, then spread it with butter.
  • Portion the lamb fricassée, and serve with rice, bread, and sparkling water. Garnish with some chopped dill. Enjoy with a scoop of sherbet.

Nutrition

Calories: 989kcal | Carbohydrates: 53g | Protein: 40g | Fat: 69g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 0.3g | Cholesterol: 312mg | Sodium: 1577mg | Potassium: 846mg | Fiber: 5g | Sugar: 24g | Vitamin A: 1580IU | Vitamin C: 40mg | Calcium: 214mg | Iron: 6mg

Greek Lamb Fricassée

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 2
Calories 989 kcal

Ingredients
 
 

Lamb

  • 1/2 cup White rice rinsed
  • 8 oz Boneless leg of lamb
  • 2 TBSP Extra-virgin olive oil
  • 1 cup Leeks sliced
  • 3 Scallions chopped
  • 1 stalk Celery chopped
  • 2 cups Chicken broth
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 2 cups Baby spinach
  • 2 slices Greek bread
  • 4 tsp Butter
  • 2 TBSP Fresh dill chopped, plus more for garnish

For the sauce:

  • 1 Egg white and yolk separated
  • 1 TBSP Cold Water
  • 1/2 tsp Cornstarch
  • 1 Lemon juiced

Sherbet

  • 1 cup Rainbow Sherbet

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Cook the rice according to the instructions on the package.
  • Trim most of the visible fat from the lamb then cut the meat into 1½” - 2” chunks. Pat down the lamb to remove any excess moisture. Then heat the oil in a pot over medium-high heat and brown the lamb on all sides.
  • Add the leeks, scallions, and celery to the pot and sauté until the vegetables soften. Add the chicken broth to cover the mixture and season it generously with salt and pepper. Cover and bring to a simmer for about 30 to 40 minutes.
  • Add the spinach and dill to the pot. Reduce the heat and simmer until the lamb is fork-tender and a small amount of liquid remains in the pot (about 3/4 cup). Turn off the heat.
  • Prepare the sauce: In a small bowl whisk the egg white with the cold water and cornstarch until very frothy. Whisk in the egg yolk and lemon juice. Temper the sauce by slowly adding the hot liquid from the pot to the small bowl with the eggs while whisking constantly until the egg is tempered. Now add the mixture to the pot and stir gently to incorporate and ensure everything is thoroughly mixed together.
  • Finish the rice: Once tender, fluff with a fork and season with salt and pepper to taste.
  • Toast the bread, then spread it with butter.
  • Portion the lamb fricassée, and serve with rice, bread, and sparkling water. Garnish with some chopped dill. Enjoy with a scoop of sherbet.

Nutrition

Calories: 989kcalCarbohydrates: 53gProtein: 40gFat: 69gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gTrans Fat: 0.3gCholesterol: 312mgSodium: 1577mgPotassium: 846mgFiber: 5gSugar: 24gVitamin A: 1580IUVitamin C: 40mgCalcium: 214mgIron: 6mg
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