‘Lamb Fricassée’ – Lamb with greens

ελληνικαLamp is literally the ‘black ship’ of meat, people usually react like this when you talk to them about it: “It smells! It’s fatty! It’s heavy!”. I defied all this the other day and dared to buy lamp from a Dutch butcher who was listening Pink (!). Writing this in the Greek version of my blog I didn’t have to say no more but for all my international friends I will explain. In a Greek traditional butchery you would get a more ‘raw’ approach of a butcher asking you what part of the animal you want and then getting the whole body of it and cutting it right in front of you. All that don’t match with Pink, who other than that I love to listen a lot. Once again then, living abroad gives you the freedom of ‘no standard way’ of doing things. Love it.


the recipe

90′ | serves 4


  • 1 kilo of lamp, the shoulder part cut in big pieces
  • some olive oil
  • 3 spring onions
  • 1 onion
  • 1 green salad
  • 500gr. celery leaves
  • 2 eggs
  • juice from 2 lemons
  • salt
  • pepper
  • water



  • Warm up the olive oil in a pot until very hot and put the lamp pieces so that they get a nice color in all sides.
  • Get the meat out go the pot in a plate and add in the put the onions that you have finally chopped.
  • When onions are softened, add the meat again, salt, pepper and fill in the pot with water until the meat is covered. Cover the pot and cook in low temperature for 1 hour.
  • When the 1 hour is up, add the greens that you have cut in big pieces, salt, pepper and cook for another 20′ keep the pot without the cover. Add some water if needed.
  • Remove the pot from the stove and let the food rest for 15′.
  • Meanwhile, beat the eggs in a bowl with a fork and add the lemon juice. 
  • Then with a big spoon add slowly broth from the pot into the bowl with the egg/lemon sauce and mix very very quickly so that the eggs are not baked. You transfer most of the broth to the sauce in this way.
  • In the end you move the egg/lemon sauce from the bowl in the pot and move the pot with circular moves so that the sauce is finely integrated with all the food.




  • If you want to have a thicker egg/lemon sauce then before putting it in the pot on the final stage add some corn flour in it and mix well. It will help your sauce become even thicker!




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