Lamb fricassee is one of my go to winter recipes, I could seriously have Avgolem…

Lamb fricassee is one of my go to winter recipes

Lamb fricassee is one in all my go to winter recipes, I might severely have Avgolemono (Egg and lemon sauce ) each evening 💓😌
Be sure you have some crusty 🥖

Recipe right here ⬇️

Half a kilo of boneless leg of lamb
½ cup additional virgin olive oil
1 medium leek, sliced
10 scallions, chopped
three stalks of celery, with their leaves, chopped
three cups rooster inventory
2 tsp. salt
1 tsp. pepper
2 heads of lettuce, coarsely chopped
a bunch of contemporary dill, chopped

For the Avgolemono Sauce:
three medium eggs, separated
juice of two medium lemons
1 Tbsp. chilly water
½ tsp. corn flour

Trim many of the seen fats from the lamb then lower the meat into 1½” – 2” chunks. Pat down the lamb to take away any extra moisture then brown it on all sides over medium-high warmth within the olive oil in a big Dutch oven.
Add the leeks, onions, and celery to the pot and sauté till the greens soften. Add the rooster inventory to cowl the combination and season it generously with salt and pepper. Cowl and cook dinner on medium warmth for about 40 minutes.
Mince the dill, reserving some for garnish. Chop the lettuce and add it to the pot, together with the dill. Scale back the warmth, cowl, and simmer for 30 minutes, or, till the lamb is fork-tender and a small quantity of liquid (a couple of cup or so) stays within the pot. Flip off the warmth.
Put together the egg-lemon (avgolemono) sauce. In a small bowl whisk the egg whites with the teaspoon of chilly water and a bit of corn flour till very frothy. Whisk within the egg yolks and lemon juice (begin with just one lemon if you don’t just like the acidity of the lemon an excessive amount of). Mood the avgolemono sauce by slowly including one ladleful of the recent liquid from the pot to the small bowl with the eggs, whereas whisking the entire time. Proceed with a second ladleful of the recent liquid and whisk once more. Now add the avgolemono to the pot and stir gently to include. Shake the pot a couple of occasions to ensure all the pieces is totally blended collectively.
If you’ll want to reheat the lamb fricassée earlier than serving, achieve this very gently, ensuring the stew doesn’t come to a boil.