Greek Lamb Fricassee | Arni Frikase Recipe

By Lemon & Olives
Last Updated:
Reading time: 2 minutes

Greek Lamb Fricassee | A combination of lamb and avgo sauce makes for a delicious Greek meal.

This is a delicious Greek Lamb Fricassee recipe. It’s toped with traditional Greek Avgolemono sauce (egg and lemon sauce) that is a staple in Greek cooking. Always make sure your meat is cooked! Don’t forget to add hot liquid to avgolemono mixture before adding back into dish. Failing to bring the temperature of the eggs up will result in them curdling when putting back in with the lamb Fricassee. Feel free to add/change ingredients to make it your own.

Greek Lamb Fricassee | Arni Frikase Recipe

Kenton & Jane
A absolute delicious Greek lamb recipe made with the infamous traditional Greek Avgolemono sauce (an egg and lemon sauce).
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Blog
Cuisine Greek
Servings 2 -3


  • 1 pounds lamb cut into 1inch cubes or lamb steaks
  • 1/4 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
  • 1/8 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


  • Heat oil in a large pan and add lamb, onions, garlic and and cook until golden brown on either side
  • Then, add chicken stock and salt and pepper (see photo)
  • Cover and simmer for 60min or until meat is cooked
  • Add romaine pieces, onions, and parsley/dill mixture
  • Mix well, re-cover and cook for about 10 minutes or until onions are tender
  • Once onions are tender, turn heat to low and begin making avgolemono sauce
  • **Avgolemono Sauce**
  • Separate three eggs (whites and yokes)
  • Beat egg whites until frothy (a few min)
  • While still beating, add yolks slowly
  • Continue beating and add 1 heaping tablespoon of flour
  • Stop beating and add lemon juice
  • 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.
  • Pour the sauce slowly into the saucepan, continuously mixing
  • Return to a gentle heat for 2-3 minutes in order to warm the sauce through
  • Remove from the heat and serve your freshly made Greek Lamb Fricassee!
  • καλή όρεξη (kali orexi – enjoy your meal!)



About the author

Lemon & Olives is a husband and wife team exploring the Mediterranean (Diet) Lifestyle, Greek foods, Greek Culture, History and all things Greece.

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