Lamb Fricassee Print Recipe

Serves 6-8 • Ready in 1hr 45min

Ingredients:

  • 2 pounds lamb shoulder or leg of lamb
  • 1 medium white onion, diced
  • Pinch of coarse salt
  • 3 bunches of scallions, chopped
  • ¼ cup LeRoux Cobrancosa Unflavored Extra Virgin Olive Oil
  • 2 cups vegetable stock or water
  • ½ bunch free dill stemmed and chopped
  • 3 heads romaine lettuce

Traditional Egg-Lemon Sauce

  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 2 cups cold water
  • Juice of 1 lemon

Preparation:

  1. Preheat a large pot over medium-high heat until very hot. Add the lamb to the pot and sear on both sides, until nicely browned and begin to caramelize, about several minutes per side. Remove the lamb from the pot, reduce the heat, and add the onion and coarse salt. After browning the lamb, there should be little bits of fond, the browned bits and caramelized drippings stuck to the bottom of the pan after sauteing or roasting. The fond helps to build the flavor in the dish, so as the onion begins to release moisture, use a wooden spoon to scrape those browned bits and mix them in with the onion. Continue to cook the onion for 5-7 minutes, or until softened and beginning to color.
  2. Stir in the scallions. Continue to cook until the scallions lose their bright color and appear softened. Add the LeRoux Cobrancosa Unflavored Extra Virgin Olive Oil to the pot. Then add the lamb to the pot, along with the 1 cup vegetable stock and the dill. Season lightly with salt and pepper, cover, and cook over low heat, stirring occasionally, until the lamb is soft and tender, about 1 hour.
  3. Using your hands, tear the romaine lettuce until 1-2 inches pieces. Add some of the romaine to the pot. Cover the pot again, and allow the romaine to steam for 10-15 minutes. Remove the cover and as much more romaine will fit in the pot. Cook for another 10-15 minutes. Repeat the process until you’ve used all the romaine. Allow the mixture to cook for another 10-15 minutes on very low heat. If it becomes dry, just add a little more stock.
  4. Meanwhile, prepare the Traditional Egg-Lemon Sauce by whisking vigorously the eggs and flour in a saucepan until fully combined. Continue to whisk, add the cold water slowly. Place the saucepan over low heat, while still whisking, slowly add the lemon juice. Continue to cook over low heat, whisking constantly, until the mixture becomes creamy. When it is a thick, silky texture, remove the sauce from heat. Add this sauce to the gently over the fricassee, mixing well to combine. To serve, ladle the fricassee into wide-rimmed bowls or plates.