Greek Lamb Fricassee (Αρνί Φρικασέ) — Braised lamb with lettuce and egg-lemon sauce

• 1200 gboneless lamb shoulder, cut into 4 cm pieces
• 30 mlolive oil
• 200 gyellow onion, finely chopped
• 120 gspring onions (scallions), sliced
• 12 ggarlic, minced
• 150 mldry white wine
• 700 mlchicken stock (low-sodium)
• 1 leafbay leaf
• 20 gfresh dill, chopped
• 15 gfresh parsley, chopped
• 350 gromaine lettuce, cut into 3 cm ribbons (washed and well-drained)
• 10 gfine sea salt (divided)
• 2 gblack pepper, freshly ground
• 2eggs
• 90 mllemon juice, freshly squeezed
• 6 gcornstarch (optional, for extra stability)

Instructions

1. 1

   Pat the lamb dry with paper towels so it browns instead of steaming. Season it with 6 g of the salt and all of the black pepper, then let it sit for 10 minutes while you heat the pot.

2. 2

   Heat the olive oil in a heavy pot over medium-high heat until it shimmers. Brown the lamb in 2 batches for 4–5 minutes per batch, turning to color multiple sides, then transfer the browned pieces to a plate.

3. 3

   Lower the heat to medium and add the chopped onion and sliced spring onions to the same pot. Cook for 6–8 minutes, stirring and scraping up the browned bits, until softened and lightly golden, then stir in the garlic for 30 seconds until fragrant.

4. 4

   Pour in the white wine and simmer for 2–3 minutes to reduce slightly and cook off the harsh alcohol. Return the lamb and any juices to the pot, add the chicken stock and bay leaf, and bring to a gentle simmer.

5. 5

   Cover partially and simmer on low for 60–70 minutes, stirring once or twice, until the lamb is very tender and yields easily when pressed with a spoon. Skim excess surface fat if needed, because a cleaner broth makes a smoother avgolemono.

6. 6

   Stir in the dill and parsley, then add the romaine lettuce in 2 additions so it wilts evenly. Simmer uncovered for 8–10 minutes until the lettuce is tender but still bright, then taste and add the remaining 4 g salt if needed.

7. 7

   Make the avgolemono: in a bowl, whisk the eggs until foamy and pale, then whisk in the lemon juice. If using cornstarch, whisk it in now until fully dissolved for a more stable sauce that resists curdling.

8. 8

   Temper the sauce so it stays silky: ladle about 200 ml of hot broth (avoid big meat pieces) into the egg-lemon mixture in a slow stream while whisking constantly. Repeat with another 100 ml of broth, then reduce the pot heat to the lowest setting.

9. 9

   Slowly pour the tempered avgolemono back into the pot while gently stirring, and warm for 2–3 minutes without boiling. The stew should look slightly thickened and glossy; remove the bay leaf, rest for 5 minutes, and serve with plenty of lemony sauce over the lamb.