Foti’s Lamb Fricassée

Foti’s Lamb Fricassée

Lamb Fricassée is a dish whose aroma and taste returns Foti, our special KO guest, to his childhood years – he is back sitting in the kitchen watching his mother lovingly prepare one of her special recipes for the family and trying his best to absorb the entire experience – the preparation, the cooking and the feasting at the dinner table. And in this way his love for cooking and gathering in celebration of family and friendship is ignited too. Prepare this hearty, comforting and nourishing dish for you and your loved ones and create your own special memories in the kitchen and around a shared table.

Ingredients

125 grams butter
3 tablespoon olive oil extra virgin (EVOO)
2 medium onions
1-2 cloves garlic
2 kilograms lamb leg (with bone), cut into 8 pieces
3 teaspoon salt
2 teaspoon pepper
1 Small bunch parsley
1 Small bunch dill
1.5 litres boiled water
2-3 bunches of endives
3 eggs
3 lemons , juiced

 

Preparation

Watch the full recipe video below. Subscribe to my YouTube channel by clicking the Subscribe link on the video

Preparing the Lamb Fricassée

  1. Wash and dry the lamb pieces (optional)

  2. Melt the butter with the EVOO in a large, heavy-based pot on medium to high heat

  3. Finely chop the onions; add them to the pot and sautée them until they are translucent

  4. Add the garlic and sautée briefly

  5. Place the lamb pieces in a single layer in the pot and brown them on one side before turning them over to brown on the other side

  6. Season with salt and pepper

  7. Add the parsley and dill that has been prepared by discarding the coarse stalks at the base of the bunches (but keeping the remainder of the stalks), washing them thoroughly and chopping them finely

  8. Gently mix through the herbs

  9. Add the boiled water to the pot and gently mix the ingredients

  10. Bring the pot to a boil and then immediately reduce it to a simmer

  11. Place an unvented lid on the pot and continue to simmer for 1.5 hours

  12. Occasionally check on the pot and make sure the meat is covered by the stock. If it isn’t, add more boiled water to cover the meat


Preparing and adding the endives

  1. While the pot is simmering, sort and prepare the endives by cutting and discarding the bases of the endive bunches; removing and discarding any spoiled shoots; and washing the good shoots in a water bath three times or until the water runs clean

  2. When the lamb fricassée has been simmering for 1.5 hours, add the endives, gently pushing them in so that they are immersed in the stock

  3. Cook them for 10 minutes or until they have just softened, but still have a little body

  4. Check the endives occasionally and push them into the stock during this time


Preparing and adding the egg-lemon wash (avgolemono)

  1. While the endives are cooking in the pot, prepare the egg-lemon wash

  2. Separate the egg yolks from the whites

  3. Beat the egg whites till they form soft peaks (approximately 5 minutes)

  4. Gently fold in the egg yolks

  5. Gently mix in the lemon juice and warm stock (150ml warm stock from the pot) to create the egg-lemon wash

  6. Slowly add the egg-lemon wash into the pot of lamb fricassée and very gently mix it through, being careful not to break the lamb apart


Serving the Lamb Fricassée

  1. Ladle some lamb, endives and stock into shallow soup dishes

  2. Serve with crusty bread and enjoy!