John Myers
Lamb Fricassee
The perfect lamb fricassee recipe with a picture and simple step-by-step instructions.
- 1 kg Lamb breast on the bone
- 1 tbsp Clarified butter
- 2 Pc. Chopped onions
- 1 pinch Salt
- 1 pinch Pepper White
- 1 tbsp Flour
- 1 liter Beef stock
- 100 g Fresh celery
- 2 Pc. Medium sized carrot
- 1 Pc. Leek
- 4 Pc. Peppercorns
- 2 Pc. Bay leaf
- 1 bunch Fresh dill or 1 teaspoon of dried dill powder
- 1 shot White wine to taste
- For the sauce
- 1 Pc. Lemon
- 2 Pc. Eggs
- A fricassee is originally made from veal, chicken or rabbit. Pigeon, lamb or pork can also be used, we use lamb breast (with the bone).
- Preparation 2: Wash the lamb shoulder, divide it into small (bite-sized) portions – cut the onion – leek, carrots, celery, clean, cut into larger pieces – mix the stock
- Lightly fry the pieces of meat in clarified butter (must not get dark), do not add the onions too early and fry them until translucent as well. Salt and pepper. Then dust with flour, pour in the stock and simmer for about 90 minutes.
- Add the peppercorns, bay leaf and garlic clove
- Steam the leek, carrots and celery for the last 20 minutes and add the dill for the last 5 minutes. (We used 1 level teaspoon of dill powder)
- The light sauce: Beat the eggs lightly, add the juice of the squeezed lemon, whisk, add a little broth. If you want, you can refine the sauce with small (2 tablespoons) asparagus pieces or (1 teaspoon) capers
- Put the egg / lemon sauce in the saucepan with the lamb, stir gently. Season everything together to taste, a dash of white wine.
- Rice is usually served as a side dish; mashed potatoes are also suitable
- Bon appetit By the way: cook quietly for several people. Can be frozen well, or it tastes twice as good when warmed up! And one more thing: The egg / lemon sauce, which gives the fricassee that special note, could also be left out. But you will surely notice that for yourself while cooking 🙂
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