Lamb Fricasse

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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Servings: 2
Calories: 1131kcal

Ingredients

Cucumber Water

  • ½ Cucumber sliced
  • 24 oz Water cold

Greek Fricassee

  • ½ 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 cloves Garlic chopped
  • 2 cups Chicken broth use more if needed to cover
  • ½ tsp Salt
  • ½ tsp Black pepper
  • 2 cups Baby spinach
  • 2 TBSP Fresh dill chopped (plus more for garnish)
  • 2 Pita bread

For the Sauce

  • 2 Eggs beaten
  • ½ tsp Cornstarch
  • 1 Lemon juiced

Dressing

  • 1/2 tsp Garlic powder
  • 1/4 tsp Dried oregano
  • 2 tsp Lemon juice
  • 3 TBSP Extra-virgin olive oil

Salad

  • 1 Tomatoes sliced
  • 1 cup Cucumber sliced
  • 4 TBSP Red onion sliced thin
  • 2/3 cup Kalamata olives halved
  • 3 TBSP Feta cheese crumbled
US Customary - Metric

Instructions

  • Infuse the cucumber water: Place the cucumber slices in cold water and refrigerate until ready to serve, at least 15 minutes.
  • Cook the rice: Prepare the rice according to package instructions. Once tender, fluff the rice with a fork and season with salt and pepper to taste.
  • Heat extra-virgin olive oil in a pot over medium-high heat. Brown the lamb on all sides. Add leeks, scallions, celery and garlic to the pot and sauté until softened.
  • Pour in chicken broth to cover the mixture. Season with salt and pepper. Cover and simmer for 30–40 minutes. Then stir in the spinach and dill.
  • Stir in spinach and dill and simmer until the lamb is fork-tender and only about ¾ cup of liquid remains in the pot. Turn off heat.
  • Make the sauce: In a small bowl, whisk the egg with cornstarch and lemon juice until frothy.
  • Temper the sauce: While whisking the egg, slowly pour a ladle of broth from the pot into the egg mixture to temper. Then stir the mixture back into the pot, stirring gently to combine. Gently simmer until the sauce thickens. Then remove from the heat.
  • Whisk the ingredients for the dressing.
  • Make the salad: Mix the tomatoes, cucumber, onion, olives, feta. Toss with the dressing.
  • Optional: warm the pita in a pan over medium heat on both sides until soft and pliable. Cut into wedges.
  • Serve the lamb fricassée garnished with chopped dill with rice, pita, village salad, and cucumber water.

Nutrition

Calories: 1131kcal | Carbohydrates: 94g | Protein: 33g | Fat: 71g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 42g | Cholesterol: 87mg | Sodium: 2588mg | Potassium: 1205mg | Fiber: 9g | Sugar: 10g | Vitamin A: 4590IU | Vitamin C: 63mg | Calcium: 245mg | Iron: 7mg

Lamb Fricasse

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 2
Calories 1131 kcal

Ingredients
 
 

Cucumber Water

  • ½ Cucumber sliced
  • 24 oz Water cold

Greek Fricassee

  • ½ 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 cloves Garlic chopped
  • 2 cups Chicken broth use more if needed to cover
  • ½ tsp Salt
  • ½ tsp Black pepper
  • 2 cups Baby spinach
  • 2 TBSP Fresh dill chopped (plus more for garnish)
  • 2 Pita bread

For the Sauce

  • 2 Eggs beaten
  • ½ tsp Cornstarch
  • 1 Lemon juiced

Dressing

  • 1/2 tsp Garlic powder
  • 1/4 tsp Dried oregano
  • 2 tsp Lemon juice
  • 3 TBSP Extra-virgin olive oil

Salad

  • 1 Tomatoes sliced
  • 1 cup Cucumber sliced
  • 4 TBSP Red onion sliced thin
  • 2/3 cup Kalamata olives halved
  • 3 TBSP Feta cheese crumbled

Instructions
 

  • Infuse the cucumber water: Place the cucumber slices in cold water and refrigerate until ready to serve, at least 15 minutes.
  • Cook the rice: Prepare the rice according to package instructions. Once tender, fluff the rice with a fork and season with salt and pepper to taste.
  • Heat extra-virgin olive oil in a pot over medium-high heat. Brown the lamb on all sides. Add leeks, scallions, celery and garlic to the pot and sauté until softened.
  • Pour in chicken broth to cover the mixture. Season with salt and pepper. Cover and simmer for 30–40 minutes. Then stir in the spinach and dill.
  • Stir in spinach and dill and simmer until the lamb is fork-tender and only about ¾ cup of liquid remains in the pot. Turn off heat.
  • Make the sauce: In a small bowl, whisk the egg with cornstarch and lemon juice until frothy.
  • Temper the sauce: While whisking the egg, slowly pour a ladle of broth from the pot into the egg mixture to temper. Then stir the mixture back into the pot, stirring gently to combine. Gently simmer until the sauce thickens. Then remove from the heat.
  • Whisk the ingredients for the dressing.
  • Make the salad: Mix the tomatoes, cucumber, onion, olives, feta. Toss with the dressing.
  • Optional: warm the pita in a pan over medium heat on both sides until soft and pliable. Cut into wedges.
  • Serve the lamb fricassée garnished with chopped dill with rice, pita, village salad, and cucumber water.

Nutrition

Calories: 1131kcalCarbohydrates: 94gProtein: 33gFat: 71gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gCholesterol: 87mgSodium: 2588mgPotassium: 1205mgFiber: 9gSugar: 10gVitamin A: 4590IUVitamin C: 63mgCalcium: 245mgIron: 7mg
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