Name: Greek Lamb Fricassee
Prep time: 30 min
Cook time: 50 min
Ingredients: 1/2 Cucumber (sliced); 24 oz Water (cold); 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 rounds Pita bread; 1/4 tsp Garlic powder (to taste); 1/4 tsp Dried oregano (to taste); 1.5 tsp Lemon juice (to taste); 3 TBSP Extra-virgin olive oil (to taste); Salt (to taste); Black pepper (to taste); 1 large Tomato (sliced into wedges); 1 cup Cucumber (sliced 1/2 inch thick into half circles); 1/4 cup Red onion (sliced thin); 1/3 cup Kalamata olives (fresh olives from olive bar not from jar, halved); 3 TBSP Feta cheese (block feta in brine, crumbled (not pre-crumbled)); 1 TBSP White vinegar (to taste); 1 Egg (white and yolk separated); 1 TBSP Cold water; 1/2 tsp Cornstarch; 1 Lemon (juiced)

Greek Lamb Fricassee

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Prep Time: 30

Cook Time: 50

Servings:

Calories: 932kcal

Ingredients

Cucumber Water

1/2 Cucumber sliced
24 oz Water cold

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 rounds Pita bread

Village Salad

1/4 tsp Garlic powder to taste
1/4 tsp Dried oregano to taste
1.5 tsp Lemon juice to taste
3 TBSP Extra-virgin olive oil to taste
Salt to taste
Black pepper to taste
1 large Tomato sliced into wedges
1 cup Cucumber sliced 1/2 inch thick into half circles
1/4 cup Red onion sliced thin
1/3 cup Kalamata olives fresh olives from olive bar not from jar, halved
3 TBSP Feta cheese block feta in brine, crumbled (not pre-crumbled)
1 TBSP White vinegar to taste

For the Sauce

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

US Customary - Metric

Instructions

Place the cucumber slices in the water to infuse it. Let sit in the refrigerator until ready to serve, at least 15 minutes.
Cook the rice according to the instructions on the package.
Trim most of the visible fat from the lamb then cut the meat into 1 ½” - 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 - 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 for 2 servings). Turn off the heat.
Make the salad: In a bowl whisk together the garlic powder, oregano, lemon juice, and olive oil. Season with salt and pepper.
Mix the tomatoes, cucumber, onion, olives, and feta with the remaining marinade. Add white vinegar to taste.
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.
Portion the lamb fricassée, and serve with rice, pita, and cucumber water. Garnish with some chopped dill.

Nutrition