Winter Warmer Lamb Fricassee
May 19th 2011 10:04
Lamb Fricassee with Avgolemono Sauce
This is a Jamie Oliver special with a bit of a twist. I found the sauce quite rich but definitely warming and filling.
Ingredients
Olive oil
1.2kg boned leg of lamb trimmed and cut into squares (I used lamb grillers)
1 onion, peeled and sliced thinly
4 cloves garlic, peeled and finely chopped.
2 bunches spring onions trimmed and finely sliced
2 heads cos, washed and finely shredded (I used iceberg)
fresh dill (I skipped this as I'm not a dill fan).
salt and pepper
Avgolemono Sauce
2 large eggs lightly beaten
juice of 1.5 lemons
200g Greek yoghurt
Method
1. Heat up a 'few lugs' (Jamie-speak) of olive oil over a medium heat in a large saucepan and add the pieces of lamb.
2. Stir and cook for about 5 to 7 mins until the lamb is brown all over.
3. Take the meat out of the pan and add the onion, garlic and spring onions, cooking for 10 mins, stirring occasionally until the onions begin to soften but not brown.
4. Put the meat back into the pan.
5. Stir in the shredded lettuce and most of the dill (if using) and cook for a few more mins stirring constantly until the lettuce has wilted.
6. Add salt and pepper and enough water to cover then bring to boil, turning the heat down to a low simmer, covering with a lid and leave for 1.5 to 2 hours.
7. Add a splash of water if it looks like it is drying out.
8. For the sauce whisk the eggs and lemon juice together then stir in a dessertspoon of Greek yoghurt and a splash of water. While the yoghurt isn't traditional, it does make the sauce creamy.
9. Take stew off the heat and gently stir in the Avgolemono Sauce. Don't overstir so the eggs don't set.
10. Serve with a tomato salad if desired or potato mash
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