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Arnaki Fricassee me Maroulia     HT   MC  Greek  85mins

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.


More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts 




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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