Greek Lamb Fricassee | Arni Frikase Recipe
Prep time
Cook time
Total time
A absolute delicious Greek lamb recipe made with the infamous traditional Greek Avgolemono sauce (an egg and lemon sauce).
Recipe type: Greek Lamb Recipe
Cuisine: Greek
Serves: 2-3
  • 1 pounds lamb cut into 1inch cubes or lamb steaks
  • ¼ cup olive oil
  • 1 onions, finely chopped (may substitute for 10-12 green onions)
  • 1-2 cloves garlice, crushed (to preference)
  • 1.5 cups chicken stock
  • 1 heads of Romaine broken into large pieces
  • ⅛ cup fresh parsley and dill mixture
  • salt and pepper
  • For Avgolemono
  • 2 eggs
  • ½ cup of lemon juice (may add more to taste)
  • 1 heaping tablespoon of flour
  • Salt to taste
  1. Heat oil in a large pan and add lamb, onions, garlic and and cook until golden brown on either side
  2. Then, add chicken stock and salt and pepper (see photo)
  3. Cover and simmer for 60min or until meat is cooked
  4. Add romaine pieces, onions, and parsley/dill mixture
  5. Mix well, re-cover and cook for about 10 minutes or until onions are tender
  6. Once onions are tender, turn heat to low and begin making avgolemono sauce
  7. **Avgolemono Sauce**
  8. Separate three eggs (whites and yokes)
  9. Beat egg whites until frothy (a few min)
  10. While still beating, add yolks slowly
  11. Continue beating and add 1 heaping tablespoon of flour
  12. Stop beating and add lemon juice
  13. Take some hot broth and slowly pour into egg froth, mixing. This is important. Don’t forget this or the eggs will curdle when you add to the soup.
  14. Pour the sauce slowly into the saucepan, continuously mixing
  15. Return to a gentle heat for 2-3 minutes in order to warm the sauce through
  16. Remove from the heat and serve your freshly made Greek Lamb Fricassee!
  17. καλή όρεξη (kali orexi – enjoy your meal!)
Recipe by Lemon & Olives at