Traditional Greek Lamb Fricassee with Greens

• Garlic3 cloves
• Olive oil60 ml
• Dill30 g fresh
• Lettuce1 large head
• Saltto taste
• Water500 ml
• Onion1 large
• Egg2 large
• Black pepperto taste
• Lemon1 large
• Lamb shoulder1 kg
• White wine120 ml

How to Make It

• 1

  Prepare the lamb: Cut 1 kg (2.2 lb) boneless lamb shoulder into 4-5 cm (1.5-2 inch) pieces. Season generously with salt and freshly ground black pepper.

• 2

  Sear the lamb: Heat 30 ml (2 tbsp) of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb in batches, searing until deeply browned on all sides, about 5-7 minutes per batch. Remove the lamb and set aside. Browning the meat is crucial for deep flavor.

• 3

  Sauté aromatics: Reduce heat to medium. Add the remaining 30 ml (2 tbsp) of olive oil to the pot. Sauté 1 large chopped onion until softened and translucent, about 5-7 minutes. Add 3 minced garlic cloves and cook until fragrant, about 1 minute—be careful not to burn the garlic.

• 4

  Deglaze and simmer: Pour in 120 ml (½ cup) dry white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then return the seared lamb to the pot. Add 500 ml (2 cups) of hot water or lamb/chicken broth until the lamb is mostly covered. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the lamb is very tender.

• 5

  Prepare the greens: While the lamb simmers, wash and coarsely chop 1 large head of Romaine lettuce. You can also use chicory or endive. Blanch the chopped greens in boiling salted water for 2-3 minutes until slightly wilted, then drain thoroughly. Add the drained greens and 30g (¼ cup) chopped fresh dill to the lamb pot during the last 15 minutes of cooking. Stir well and ensure the greens are submerged.

• 6

  Make the Avgolemono sauce: In a medium bowl, vigorously whisk 2 large eggs until frothy. Gradually add the juice of 1 large lemon, whisking continuously. Slowly ladle in about 250 ml (1 cup) of the hot broth from the lamb stew, whisking constantly to temper the eggs and prevent curdling. This is critical: add hot liquid slowly to cold eggs.

• 7

  Finish the dish: Remove the pot from the heat. Slowly pour the Avgolemono sauce into the stew while gently shaking the pot. Alternatively, add the sauce in a steady stream while stirring gently. Do not return the pot to a boil, as the sauce may curdle. Swirl the pot gently to distribute the sauce evenly. Let it rest for 5-10 minutes for the sauce to thicken slightly. Serve warm.