Hello YouTubers and welcome to my kitchen once again! Today, I have a very Greek recipe for you called Lamb fricassee! Soft, juicy lamb with greens and aromatics in a perfect egg-lemon sauce! I will show you the easiest way to make such a rich-tasting, delicious meal that is perfect for any occasion! So, let’s begin! First, we have to preheat our pot… nice! We need the pot to be extremely hot for the caramelization. Now, I have to season the meat. I have a nice leg of lamb here you can use any part of lamb you want. I will drizzle with some olive oil of course Greek and of course, extra virgin. Salt and pepper. Make sure the seasoning goes everywhere and I think my pot is ready. My meat seems ready so it’s time to season up a little bit more. I will add some cumin… one chicken cube and the water. You can use a nice broth instead of the chicken cube and the water, if you have. Now, cover… and now, simmer for about one to one and a half hours until the meat is very, very tender. My lamb is ready! And look how tender it is! It’s literally melting, look at this! Tender, juicy and tasty! Now, it’s time to carry on with this recipe. We need a lot of spring onions… that many. Slice them. And lettuce this is Greek lettuce. You can use any other greens you like. You can use some kale, you can use some spinach anything you like! Just roughly chop them like this… You see? I love this recipe because it is so easy and so tasty at the same time. So, I have my lettuce, I have my spring onion I have some dill here and I will chop it also… but I will leave some here, for the end. Now it’s time to add all these greens inside the pot. First, the spring onion. And maybe you will think that this a big amount and it’s not going to fit in the pot but don’t worry… This is a Greek recipe, so I know better! Put all the lettuce in the pot and the dill. After fifteen minutes it will be none of this amount! And my fricassee is almost ready! Look at this beauty! And now, it’s time for the final touches. We need to make this sauce thicker so how will we do that? Easy way with eggs and lemon. Just follow my instructions. We need a bowl, three egg yolks… This is the most classic way we use in Greece to make all the sauces thicken “klasiko avgolemono” egg-lemon. Salt… pepper. At this point, you can add any herbs you like. The zest and the juice from two lemons… and now this is something that I am doing and you will do it because you will follow my instructions of course. I will add two tablespoons of tahini. Tahini will give a unique flavor to our food and, of course, it will help thicken the sauce. Now, whisk. Make sure the tahini is completely incorporated with the egg yolks. I will add half of my dill here… and the rest for the serving. Now, it’s time to move… And I need a ladle. And now, it’s time to transfer the liquid from our food to the eggs so help them cook nicely. If we add all this sauce inside my food then the eggs will become scrambled and you don’t want that. Just transfer very slowly the juice, here. And when you transfer all the juice turn off the heat pour all this lovely juice inside… and move the pot around with your hands, like this. And Ladies and Gentlemen, lamb fricassee Greek-way is ready! It’s time to serve. I have a nice platter here… and I will transfer, first, all the lamb. Look at this! It is so, so tender. All Greeks love this recipe… and it’s time for you to also love this recipe! And of course the best part of this recipe is all this lovely juice here. This is for me… You don’t have to chew, it just melts inside your mouth. Now, some dill to the top… of course some lemon and of course. Just a touch of extra virgin Greek olive oil to the end. Ladies and Gentlemen, this is lamb fricassee! This is a very Greek recipe and I know that I told you so many times to try it but you have to try it! It is very easy to make and after you make this recipe of course you will subscribe to my channel because you love my channel! You will share this lovely recipe with your friends and of course you will make some comments underneath the video! See you next time, with a Greek recipe! Bye bye, yia sas!
