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.