Greek lamb fricasse is one of those dishes that quietly represents Greek home cooking at its best. No heavy spices, no tricks, just good meat, greens, lemon, and time. It’s the kind of food that fills the kitchen with steam and warmth, and the table with bread, conversation, and silence once everyone starts eating.
Traditionally made in spring, fricasse is all about balance.

Tender lamb, soft lettuce, fresh dill, and a silky avgolemono sauce that ties everything together without overpowering the dish. The sauce should be light, lemony, and comforting, never thick or glossy.

This is food meant to be eaten slowly, with a spoon and plenty of bread.
This version uses lamb shoulder or leg, cut into visible, generous pieces, so the dish feels hearty and honest, exactly as it should.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 1/2 kg lamb, shoulder or leg, cut into medium chunks
1 large onion, finely chopped
3 spring onions, chopped
3 large head of romaine lettuce, roughly chopped
1 bunch fresh dill, finely chopped
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
2 to 3 cups hot water or light lamb broth

For the Avgolemono Sauce
2 eggs
Juice of 2 lemons, adjust to taste

Heat the olive oil in a large, wide pot over medium heat. Add the chopped onion and sauté until soft and translucent, without browning.
Add the lamb pieces and brown them gently on all sides for about 8 to 10 minutes.

The lamb should take on a light golden color but remain juicy.
Pour in enough hot water or broth to almost cover the meat.

Season with salt and pepper, reduce the heat to low, cover, and simmer gently for about 60 to 75 minutes, until the lamb is tender and easily pierced with a fork.
Add the spring onions and cook for another 10 minutes.
Add the chopped lettuce and dill. Stir gently and allow the greens to wilt and soften, about 10 to 15 minutes. The sauce should remain silky, not dry.
In a bowl, whisk the eggs until frothy. Slowly add the lemon juice while whisking continuously.
Temper the avgolemono by slowly adding a ladle of hot broth from the pot into the egg mixture, whisking constantly.
Remove the pot from the heat. Slowly pour the avgolemono back into the pot, gently swirling or stirring to combine. Do not boil.
Taste and adjust seasoning with additional salt, pepper, or lemon if needed.
Let the fricassee rest for a few minutes before serving so the sauce naturally thickens.
Serve warm, in a deep bowl, with crusty bread to soak up the lemony sauce.