Lamb Fricassee-Litsa

Written by litsa on. Posted in Main Dishes, Recipes

For the love of Lamb, this is a very delicious recipe!Lamb Fricassee!

A wonderful winter recipe with nice herbs and Avgolemono.I love dill and it certainly makes all the difference. 

Slowly braising the lamb and cooking until it falls off the bone, delicious and easy, anyone can make this recipe!

If you need to impress, your family and friends this is the recipe. 

Lamb Fricassee!

The only thing to remember is to have nice bread to soak up all the sauce…..

Here is what you need to make Lamb Fricassee!


Lamb Fricassee Litsa!

  • Ingredients
  • 2- 3 pounds of lean fresh lamb (shoulder, cut into medium size pieces)
  • 1 bunch of dill finely cut
  • 2 cloves garlic
  • 8-10 bunches of fresh green shallots cut into medium size pieces
  • 1/3 cup olive oil
  • Salt and pepper to taste
  • Avgolemono sauce
  • 2 eggs
  • 1 ½ lemons the juice
  • A little liquid from the cooked meat

Here is what to do

Place meat in a large pan with cold water to cover the meat.

Bring water to boil and with patience remove all the froth that surfaces with a large spoon, this step will take about 10 minutes

When no more froth comes up, cover and simmer over medium heat until meat is almost done about 45 minutes, you can test with a fork to make sure that meat needs a little more time to cook. 

At this point add the oil, onions, dill. And a little more water if needed

Season with salt and pepper and let cook for another 15 minutes until herbs are done and meat is well cooked

When done remove from heat and let stand for a few minutes to stop the boiling process so you can add the Avgolemono

Here is how you do the Avgolemono

Place the egg whites in the bowl of the mixer and work until nice and thick, add the yolks and continue beating, add the lemon juice with the liquid from the meat and slowly, gently add it to the cooked food. Swirl the pan with the food so the Avgolemono will go everywhere and you are done.

There is one thing to remember that from this point no boiling is necessary, your lamb Fricassee is ready and very delicious….

PS Avgolemono is the frothy sauce that is very popular among the Greek people and frankly, I don’t know of anyone else using this method in their cooking. It actually means egg and lemon!

Ah, this a very delicious recipe and you will make people happy!


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Children's book and cookbook author Litsa Bolontzakis is an expert on Greek cooking and that culture's easy, simple way of life. Her desire is to help other families learn from her culture how to appreciate the simple things in life and grow to enjoy the seasons and the gifts they bring.

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