Entree: Greece – Athens & Attica – Αρνί φρικασέ ➤ Arní frikasé (braised lamb in lemon-egg sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1½-inch pieces
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) black pepper, divided
- 3 tbsp (45 ml) olive oil
- 1 large onion, chopped, about 1 cup (150 g)
- 2 cloves garlic, minced (approx. 6 g)
- 3 medium carrots, sliced, about 1 1/2 cups (200 g)
- 2 stalks celery, sliced, about 1 cup (120 g)
- 2 medium potatoes, peeled and diced, about 10 oz (280 g)
- 1/2 cup (100 g) long-grain rice, rinsed
- 4 cups (960 ml) hot chicken or lamb broth
- 2 bay leaves
- 1/2 cup (75 g) frozen peas (optional)
- 2 large eggs, room temperature, approx. 50 g each
- 3 tbsp (45 ml) fresh lemon juice (about 1 large lemon)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (15 g) all-purpose flour (for dusting lamb)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat lamb pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Lightly dust lamb with flour. In a heavy pot or Dutch oven, heat olive oil over medium-high heat and brown lamb in batches until well-colored; remove and set aside.
2. Add butter to the pot if needed and sauté onion, garlic, carrots, and celery until softened, about 6–8 minutes. Return lamb to the pot, add potatoes, rice, bay leaves, the remaining salt and pepper, and pour in hot broth to cover. Bring to a simmer, reduce heat, cover partially, and cook until lamb and rice are tender, about 35–45 minutes.
3. While the stew finishes, whisk the eggs with the lemon juice in a medium bowl until smooth and slightly frothy.
4. Temper the egg-lemon mixture by adding 1 cup (240 ml) of hot cooking liquid from the pot in a slow steady stream while whisking constantly. Then slowly pour the tempered mixture back into the pot, stirring gently. Add peas if using and warm through on very low heat for 2–3 minutes; do not boil after adding the eggs to avoid curdling.
5. Adjust seasoning to taste, remove bay leaves, garnish with chopped parsley, and serve immediately with crusty bread or a simple salad.