There’s something truly comforting about a traditional Greek fricassee, and this lamb version is one of those dishes that brings the whole family to the table. It’s not only deeply soothing but also wonderfully nourishing. The recipe is packed with antioxidant-rich lettuce, spring onions, and dill, along with high-quality protein from the lamb. The slow cooking keeps the meat tender while preserving its nutrients, and the abundance of fresh vegetables makes every bite feel wholesome and light. This dish is everything Greek home cooking represents: simple ingredients, clean flavors, and food that feeds both body and soul. Serve it with a chilled glass of white Gratsi wine for the perfect finishing touch.

STEP 1

Cook the lamb

1. Season the lamb pieces generously with salt and pepper.
2. Heat the olive oil in a pot over medium-high heat.
3. Sauté the lamb in batches until browned and sealed on all sides.
4. Add the Gratsi Rosé or White and immediately cover with the lid to trap the steam and burn off the alcohol. Cook for about 2 minutes.
5. Pour in enough hot water to just cover the meat.
6. Lower the heat to low, cover, and simmer gently for 1–1.5 hours, until the lamb is tender.

STEP 2

Prepare the vegetables
(Remove and finely chop the outer leaves (about 1 cm pieces) Keep the hearts whole; chop the top half finely and cut the lower half into two large piecesChop the spring onions, dill, and lettuce as described above.)

1. In a wide-bottomed pot, heat the olive oil over medium heat.
2. Once warm, lightly sauté the chopped spring onions for no more than 2 minutes.
3. Add the finely chopped outer lettuce leaves and half of the dill. Stir well.
4. Remove the pot from the heat.
5. Place the lettuce hearts on top, then sprinkle the remaining dill over them.
6. Add the cooked lamb on top of the vegetables.
7. Add the lemon zest.
8. Strain the lamb broth and pour it over everything.
9. Cover the pot and cook on low heat for 15–20 minutes.

STEP 3

Make the avgolemono

1. In a bowl, whisk the eggs until frothy.
2. Add the lemon juice and whisk again.
3. Slowly add 4–6 large spoonfuls of hot broth from the pot into the egg–lemon mixture, whisking constantly to temper it.
4. Once the mixture is warm and smooth, immediately pour it back into the pot while gently shaking the pot to combine (avoid stirring vigorously).
5. Let the fricassee rest for 5 minutes before serving.