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Lamb fricassée with egg and lemon sauce (Avgolemono) recipe

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Lamb fricassée with egg and lemon sauce (Avgolemono) recipe

5 from 1 vote
Recipe by Me To Mati #passionfoodCourse: MainCuisine: Greek, FrenchDifficulty: Medium


Prep time


Cooking time



Tender braised lamb shoulder, dandelion greens (radikia) cooked slowly and served with tangy lemon sauce.


  • 1kg lamb shoulder

  • 500g dandelion greens / radikia

  • ½ cup olive oil

  • 4 onions (roughly chopped)

  • 3 garlic cloves (roughly chopped)

  • 1 bunch fennel (roughly chopped)

  • 2 cups of water

  • 1 bunch spring onions (roughly chopped)

  • Salt (to taste)

  • Pepper (to taste)

  • Egg and Lemon sauce (Avgolemono)
  • 2 eggs (whites & yolks separated)

  • salt (to taste)

  • 3 tablespoons water

  • 3 lemons (juice only)


  • Add olive oil to a tall hot pot.
  • Once oil begins to sizzle, add lamb and sauté.lamb recipes
  • Add onions, garlic, fennel and stir through thoroughly.
  • Allow cooking for 5 minutes before adding water.
  • Cover pot and cook for 15 minutes.
  • Stir through ingredients, adding spring onions.
  • Cover pot and cook for 10 minutes.
  • Add salt, pepper and stir through ingredients thoroughly.
  • Cover pot and cook for 10 minutes.
  • Prepare dandelion greens (radikia), adding to pot.radikia dandelion greens
  • Cover pot and cook for 10 minutes.
  • Stir through ingredients.
  • Remove 1 cup pot liquid, setting aside.
  • Separate egg whites and yolks.
  • Beat egg whites thoroughly, adding 1 teaspoon salt and 3 tablespoons water.
  • Add egg yolks and half of the lemon juice squeezed continuing the mixing process.
  • Slowly introduce half of the pot liquid and the rest of the lemon juice whilst continuing the mixing process.
  • Stop the mixing process and slowly add pot liquid to the lemon sauce mixture, stirring the mixture.
  • Slowly add the mixture into the pot, continuously stirring through as to combine all ingredients.
  • Served with additional lemon wedges.frikase

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