Mediterranean lamb fricassee

Ingredients for 6 servings:

• 1 kg lamb (rib or leg)
• 100 ml olive oil
• 1 onion(s)
• 1 liter of hot water
• 8 spring onions
• 3 romaine lettuce
• 1 bunch of dill
• some salt and pepper
• 1 egg(s)
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

simple, but needs time to simmer

This dish is usually eaten in Greece at Easter. The lemon sauce can also be found in other Greek dishes. Wash the lamb with cold water and pat dry with a cloth. Then roughly chop the meat into pieces about 3 x 3 cm. Dice the onion very finely. Pour the olive oil into a large pot and heat it. Add the diced onion to the pot and fry for about 5 minutes, stirring occasionally, until everything is nicely browned; do not let it blacken. Add the sliced ​​lamb to the pot. Give the lamb time to cook and stir again until it has a nice brown color. This takes about 5-10 minutes. Now deglaze with enough hot water to cover the meat. Bring everything to a boil, then reduce the heat until it is just bubbling. Cover and simmer the meat for about 1 hour. Check the pot once or twice to make sure there is enough water. If not, refill with hot water. Meanwhile, cut the spring onions into 1 cm rings. Separate the romaine lettuce from the stalk, wash it in cold water, and cut it into very coarse strips. Pull the dill from the stems and finely chop it. Squeeze the lemon. When the meat has simmered for about 1 hour, add the spring onions, dill, and romaine lettuce to the pot. If the romaine lettuce doesn’t quite fit in the pot, put the lid on, bring to a boil, and press the lettuce down until it all fits. Let everything simmer for another 20 minutes. Season the stew well with salt and pepper. Turn off the heat, but leave the lid on the pot. Then, in a separate bowl, briefly whisk the egg and lemon juice. Now, using a ladle, very slowly pour the hot stock from the pot into the bowl with the lemon and egg mixture, stirring constantly. Stir in the hot broth until the sauce reaches the same temperature as the broth in the pot. Pour the sauce into the pot and shake the pot back and forth until the lemon sauce is well blended. Now put the lid back on and let everything simmer for another 5 minutes without heat.