Lamb Fricasse with Lettuce and lemon sauce

Ingredients

•     1/3 cup chopped dill
•     1/3 cup chopped parsley
•     1 tablespoons butter
•     2 tablespoons olive oil
•     Salt
•     1.2Kg (2.5 lbs) Shoulder Lamb cut in pieces (could also use pork)
•     3-4 medium onions finely chopped
•     1 Lemon
•     1-2 lettuces coarsely chopped
•     2 Egg Yolks
•     3 scallions finely chopped
•     Pepper

Directions

1.Heat oil and butter and saute lamb pieces until lightly brown. Remove from saucepan and season
2.Saute onions and scallions until tender.
3.Return lamb to saucepan add lettuce, parsley, dill salt and pepper and cover with water until meat is half covered. Simmer until meat is tender (approx 1hr)
4.Beat egg yolks and add lemon juice.
5.Slowly add to lemon sauce spoonfuls of boiling meat gravy and stir constantly. Once lemon juice has incorporated a portion of the meat gravy pour over rest of gravy and serve.

For egg and lemon sauce:
Beat egg yolks with 2 tablespoons of water.
Add lemon juice. Beat in, by spoonfuls, about 1/2 cup of the lamb gravy.
Pour egg mixture gradually over meat and gravy, stirring all the time.
Serve hot. 

Source: Greekrecipes.gr

Lamb with Cos Lettuce in Egg and Lemon Sauce - (Arnaki Fricassee me Maroulia)

NOTES

Greek : Αρνάκι φρικασέ με μαρούλια
Serves / Yields : 4 persons
Season:Autumn,Winter

INGREDIENTS

• 2 kg lamb shoulder or leg, boned and trimmed of fat
• 600 ml hot water
• 2 cos lettuces
• 0.5 cup dill
• 3 tablespoons vegetable oil
• salt and white pepper
• 5 spring onions, trimmed, rinsed and coarsely chopped
• 1 medium onion, finely chopped
  
  Avgolemono Sauce
  
• 3 eggs
• 2 lemons
• 1 tablespoon cornflour diluted in a little water

METHOD
Cut the boned meat into serving-size pieces and trim excess fat. Rinse and drain. Heat the oil in a wide saucepan, put in the meat with all the chopped onions and sautee gently for a few minutes. Then add the hot water and let it simmer for about 1 hour, or until the lamb is cooked.
In the meantime, rinse the lettuce leaves and drain. Chop them coarsely and add to the meat almost at the very end, with the dill, salt and pepper, and cook for a further 10-15 minutes.
Prepare the avgolemono sauce, pour over the meat, rotating the saucepan; heat gently for 1-2 minutes and serve. 

Source: Greek-recipe.com

Frikasse of lamb - (Arnaki frikasse)

NOTES

Greek : Αρνάκι φρικασέ
Serves / Yields : 6 persons
Season:Autumn,Winter

INGREDIENTS

• Two large KOS LETTUCE or HARD lettuces
• Six lamb chops
• Some olive oil
• Fresh dill
• Four eggs
• Juice from two lemons
• Two sliced onions

METHOD

Put the oil in a pot and cook the onion slices until soft. Put the salted lamb chops in the hot oil, and brown both sides. Clean the lettuce leafs with water and without removing all the water from them, place them over the lamb chops. Add the fresh dill, cover, and let cook turning the lamb chops over (medium/high setting). When the lettuce is cooked (should be very soft and look wilted) and the lamb chops feel very soft (about 30-40 minutes), remove from the fire and let cool for about 5 minutes. In the meantime, mix the eggs using a mixer and slowly add the lemon juice. Using a ladle, pick up some of the juice from the pot and add to the eggs/lemon mixture while the mixer is continually beating them. Keep on adding the juice until most of it is in the egg mixture (which by this time should be the same temperature as the pot). Empty the egg mixture into the pot and using a big wooden spoon, mix them vigorously to avoid curdling.

Source: Greek-recipe.com