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Arnaki Fricassee me Maroulia

Serves 4 Hot Lamb Vegetables Stew Main Course Gluten Wheat Dairy Free Greece Europe Mediterranean

  • 1kg/2.2lb boned lamb shoulder or leg of Lamb
  • 600ml/20fl.oz. Hot Water
  • 3 tbsp Vegetable Oil
  • Salt and White Pepper
  • 6 Spring Onions, coarsely chopped
  • 1 Onion, finely chopped
  • 2 Cos Lettuces, coarsely chopped
  • 1 heaped tbsp Freshly chopped Dill
For the Avgolemono Sauce
  • 3 Egg Yolks
  • The Juice of 2 Lemons
  • Approx. 360ml/12fl.oz. Fresh Stock

1. Cut the boned meat into serving-size pieces and trim excess fat. Rinse and pat dry with kitchen paper.

2. Heat the oil in a large wide saucepan, add the meat with the chopped onion and sauté gently for a few minutes.

3. Add the hot water, mix well and simmer for about 1 hour, or until the lamb is cooked.

4. Add the lettuce, dill, salt and pepper to the lamb, and cook for a further 10-15 minutes.

5. Meanwhile, place the egg yolks in a saucepan over a very low heat and whisk for two minutes.

6. Continue whisking whilst your gradually add the lemon juice.

7. Gradually whisk in the hot stock: the amount of stock depends on how thick you want the sauce. Do not boil.

8. To serve - pour the sauce over the meat, rotating the saucepan, heat gently for 1-2 minutes and serve immediately.

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