Lamb with green onions, lettuce and lemon juice(fricasae)

Lamb with green onions, lettuce and lemon juice(fricasae)
 
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by runneralps

 
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Ingredients

Ingredients
Method
 
  • 4 serves
  • 1,5 kgrms lamb (prefer the upper right side)
  • 4-5 green (fresh) onions
  • 2-3 lettuces
  • 1 dry onion
  • 2 lemons juice
  • 1/2 glass of olive oil
  • a large handful of dill and mint
  • 1 glass of dry white wine
  • 1 tbsp salt
  • 1/4 tbsp black pepper powder
  • yolk of 1 egg
Wash the meat well and cut it into 4 pieces. Chop the green onions ,the dill,the mint and the dry onion.
In a large kettle add the olive oil and place the meat the onions and the herbs. Cook them till the onion and the meat turn into a gold color pieces.Add the lemon juice ,the wine,2 glasses of water and low the temperature of your cuisine.Let them cook for 20 minutes.In a different kettle boil water and place the leafs of the lettuces that you have already cut them in pieces like you doing in salads. Boil the leafs for 10 minutes and throw the water . Drain the lettuces and add them in the first kettle that you are cooking the lamb.
Add 2 glasses of water and the pepper.
Cook now for another 30 minutes in a slow food without opening the top of the kettle. After 30 minutes your food will be ready but the sauce will not have a creamy dense....to make your sauce creamy ,just mix the yolk of 1 egg,the juice of 1 lemon , salt and part of the liquid sauce of the food.Beware.....this liquid must not be to hot,otherwise the egg yolk gonna be fried...So mix these ingredients in a deep plate using a fork and adding the liquid while by while. When these ingredients mixed add them in the kettle ...Your food is ready to be served

Lamb with green onions, lettuce and lemon juice(fricasae)

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This recipe was uploaded by runneralps

 
 
Greek traditional recipe very common on spring Sundays

Method


Wash the meat well and cut it into 4 pieces. Chop the green onions ,the dill,the mint and the dry onion.
In a large kettle add the olive oil and place the meat the onions and the herbs. Cook them till the onion and the meat turn into a gold color pieces.Add the lemon juice ,the wine,2 glasses of water and low the temperature of your cuisine.Let them cook for 20 minutes.In a different kettle boil water and place the leafs of the lettuces that you have already cut them in pieces like you doing in salads. Boil the leafs for 10 minutes and throw the water . Drain the lettuces and add them in the first kettle that you are cooking the lamb.
Add 2 glasses of water and the pepper.
Cook now for another 30 minutes in a slow food without opening the top of the kettle. After 30 minutes your food will be ready but the sauce will not have a creamy dense....to make your sauce creamy ,just mix the yolk of 1 egg,the juice of 1 lemon , salt and part of the liquid sauce of the food.Beware.....this liquid must not be to hot,otherwise the egg yolk gonna be fried...So mix these ingredients in a deep plate using a fork and adding the liquid while by while. When these ingredients mixed add them in the kettle ...Your food is ready to be served
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