TRADITIONAL LAMB FRICASSéE WITH AVGOLEMONO SAUCE
A lovely Spring dish with succulent lamb, tender greens and a creamy avgolemono sauce!
Provided by Marilena Leavitt
Categories Main Course
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Trim most of the visible fat from the lamb then cut the meat into 1½" - 2" chunks. Pat down the lamb to remove any excess moisture then brown it on all sides over medium-high heat in the olive oil in a large Dutch oven.
- Add the leeks, onions, and celery to the pot and sauté until the vegetables soften. Add the chicken stock to cover the mixture and season it generously with salt and pepper. Cover and cook on medium heat for about 40 minutes.
- Mince the dill, reserving some for garnish. Chop the lettuce and add it to the pot, along with the dill. Reduce the heat, cover, and simmer for 30 minutes, or, until the lamb is fork-tender and a small amount of liquid (about a cup or so) remains in the pot. Turn off the heat.
- Prepare the egg-lemon (avgolemono) sauce. In a small bowl whisk the egg whites with the teaspoon of cold water and a little corn flour until very frothy. Whisk in the egg yolks and lemon juice (start with only one lemon if you do not like the acidity of the lemon too much). Temper the avgolemono sauce by slowly adding one ladleful of the hot liquid from the pot to the small bowl with the eggs, while whisking the whole time. Continue with a second ladleful of the hot liquid and whisk again. Now add the avgolemono to the pot and stir gently to incorporate. Shake the pot a few times to make sure everything is thoroughly mixed together.
- If you need to reheat the lamb fricassée before serving, do so very gently, making sure the stew does not come to a boil. Place on a serving platter, topped with the reserved minced dill, a drizzle of olive oil and a few wedges of lemon. Good, crusty bread is a must and a Greek salad on the side is always a good idea.
FRICASSéE D'AGNEAU BOURGUIGNONNE (BURGUNDY LAMB FRICASSEE
Lamb is not the first thing that comes to mind with French cuisine, but this dish that comes from Burgundy is not only tasty but pretty easy too. The lard is really a must, it is not as good with oil.
Provided by Tea Girl
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet with a lid, brown the lamb pieces 5 minute Add flour, onion and garlic, stir 2 to 3 minutes.
- Then moisten with the broth and wine.
- Add the bouquet garni, salt and pepper to taste.
- Cover and cook over medium heat 45 minute.
- Meanwhile, slice the mushrooms, sauté 5 minutes in a pan with the lardons.
- Add this mixture to the pan 15 minutes before the end of cooking.
- Adjust seasoning if necessary.
- Remove the bouquet garni.
- Arrange on serving platter. Serve with fresh tagliatelle.
Nutrition Facts : Calories 729.3, Fat 55.8, SaturatedFat 23.6, Cholesterol 156.1, Sodium 133.9, Carbohydrate 11.5, Fiber 2.2, Sugar 2.9, Protein 35.8
GREEK FRICASSEE OF LAMB
This is a fricassee as done in Greece - finished with an egg-lemon sauce (avgolemono). It is wonderfully delicious, and soul-satisfying...at least it is for us Greeks!
Provided by evelynathens
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches) until golden-brown all over.
- When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to), salt and pepper to taste, and simmer for 1 1/2 hours, or until meat is very tender.
- Add lettuce and dill. You may have to cram it into the pot but it will reduce to practically nothing. Put the lid on the Dutch Oven and cook for 8 minutes. Remove lid, stir carefully not to break up meat and cook another 2 minutes. Turn off heat.
- In a large, heatproof bowl, whisk together eggs, cornstarch, lemon juice and a little salt and pepper to taste (remember, there is more in the pot).
- With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.
- Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil. Cook for 1-2 minutes.
- Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.
Nutrition Facts : Calories 1127.5, Fat 78, SaturatedFat 30.2, Cholesterol 280.3, Sodium 279.9, Carbohydrate 34.4, Fiber 17.3, Sugar 11.6, Protein 62.6
LEFTOVER TURKEY FRICASSEE
Make the most of leftover roast turkey with this creamy fricassee. It's delicious served with potatoes or pasta, and ideal for using up turkey from Christmas dinner
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the butter in a deep frying or sauté pan until sizzling, then add the mushrooms and fry for 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
- Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring to the boil. Reduce the heat to a simmer and stir in the cream. Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from the heat and stir in the parsley, if using. Serve with pasta, mash or rice.
Nutrition Facts : Calories 707 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 1 milligram of sodium
LAMB FRICASSEE
This is an adopted recipe. I tried it out with my family and they love it! It was much simpler to make than I thought it would be with a lamb recipe. Fricassee is pronounced free-cah-seh and it means a stew made with spinach, lemon, eggs and oil. This is a Greek dish.
Provided by Vnut-Beyond Redempt
Categories Lunch/Snacks
Time 1h5m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Cut the lamb in portions.
- Melt a tablespoon of butter in a pot and brown the lamb in it.
- Strain excess fat. Take out the lamb.
- Add the rest of the butter, salt& pepper, the lettuce, the onions and the lamb.
- Cover and simmer for about 1 hours Stir.
- Don't fret about not having any water in the stew. The veggies will provide it as they cook.
- Prepare the avgolemono sauce, by beating together the eggs, lemon juice and flour (I use about 2 tsp).
- Just before serving, pour the avgolemono in the pot, simmer lightly and serve hot.
- Note: With 2 - 3 (2 - 3 lbs) heads of lettuce and 3 lbs of green onions, you will need a pretty big pot to hold all the chopped veggies. These will cook down to half the raw amount.
Nutrition Facts : Calories 360.9, Fat 19.4, SaturatedFat 8, Cholesterol 147.3, Sodium 153.9, Carbohydrate 17.8, Fiber 6.4, Sugar 5.6, Protein 30.9
More about "fricassée dagneau bourguignonne burgundy lamb fricassee recipes"
MAZI'S LAMB FRICASSéE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Estimated Reading Time 50 secsServings 6
- Melt the butter in a large flameproof casserole dish, add the lamb and sauté over a medium heat until browned. Add the spring onions, dill, parsley and the lettuce, season with salt and pepper and very briefly sauté. Add enough water to cover the meat, cover with the lid and cook over a low heat for 1½ hours until cooked through and falling apart.
- For the avgolemono sauce, beat the eggs and lemon juice together in a bowl with a little of the liquid from the casserole, then pour the egg mixture into the casserole and stir slowly so that it is evenly distributed. Serve immediately.
LAMB FRICASSEE: GREEK STYLE LAMB & GREENS IN …
From dimitrasdishes.com
4.4/5 (30)Servings 4
- Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.
- Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.
GREEK LAMB FRICASSEE | GREEK LAMB DISH - LEMON
From lemonandolives.com
Cuisine GreekCategory Greek Lamb RecipeServings 2Total Time 1 hr 30 mins
LAMB FRICASSEE | ONE WORLD KITCHEN | SBS FOOD
From sbs.com.au
FALL INTO FALL WITH JAMIE OLIVER’S LAMB FRICASSEE | FOOD …
From foodgal.com
LAMB FRICASSEE RECIPE - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
LAMB FRICASSéE - THE OLIVE AND THE SEA FOOD BLOG
From theoliveandthesea.com
FRICASSEE OF LAMB | COMMUNITY RECIPES | NIGELLA'S RECIPES
From nigella.com
TUSCAN LAMB FRICASSEE (FRICASSéE D'AGNEAU à LA TOSCANE) RECIPE
From eatyourbooks.com
LAMB FRICASSEE (FRICASSéE D'AGNEAU) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FRICASSéE | RECETTES DU QUéBEC
From recettes.qc.ca
FRICASSéE D’AGNEAU GOURMANDE - CUISINE ACTUELLE
From cuisineactuelle.fr
RECETTE FRICASSéE D'AGNEAU BOURGUIGNONNE - CUISINE AZ
From cuisineaz.com
GREEK LAMB FRICASSéE | AKIS PETRETZIKIS - Άκης Πετρετζίκης
From akispetretzikis.com
LA FRICASSéE — WIKIPéDIA
From fr.wikipedia.org
FRICASSéE | RECETTES DU QUéBEC
From recettes.qc.ca
You'll also love