Name: Greek Lamb Fricasee
Prep time: 20 min
Cook time: 80 min
Ingredients: 8 slices Cucumber; 24 oz Water; Ice cubes; 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 TBSP Fresh dill (chopped, plus more for garnish); 2 pieces Pita bread; 1 Egg (white and yolk separated); 1 TBSP Cold Water; 1/2 tsp Cornstarch; 1 Lemon (juiced); 1 cup Cucumber (sliced); 1 Tomato (cut into wedges); 1/2 cup Red onion (thinly sliced); 1/4 cup Kalamata olives (pitted and halved); 2 oz Feta cheese; 2 TBSP Extra-virgin olive oil; 1 TBSP Lemon juice; ½ tsp Garlic powder; ½ tsp Dried oregano; Salt (to taste); Black pepper (to taste)

Greek Lamb Fricasee

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Prep Time: 20

Cook Time: 1 20

Servings:

Calories: 1207kcal

Ingredients

Cucumber Water

8 slices Cucumber
24 oz Water
Ice cubes

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 TBSP Fresh dill chopped, plus more for garnish
2 pieces Pita bread

For the Sauce

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

Village Salad

1 cup Cucumber sliced
1 Tomato cut into wedges
1/2 cup Red onion thinly sliced
1/4 cup Kalamata olives pitted and halved
2 oz Feta cheese
2 TBSP Extra-virgin olive oil
1 TBSP Lemon juice
½ tsp Garlic powder
½ tsp Dried oregano
Salt to taste
Black pepper to taste

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Instructions

For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
Cook the rice according to the instructions on the package. Once tender, fluff with a fork and season with salt and pepper to taste.
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 Village Salad: In a large bowl, combine the cucumber, tomatoes, red onion, and Kalamata olives. Drizzle with extra virgin olive oil and lemon juice. Season with garlic powder, oregano, salt, and black pepper to taste. Toss the salad gently to combine. Sprinkle crumbled feta cheese over the top.
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.
Warm the pita bread on both sides in a pan on medium heat.
Portion the lamb fricassée, and serve with village salad, pita bread, and cucumber water. Garnish with some chopped dill.

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