Fricassée of lamb and spring vegetables

Fricassée of lamb and spring vegetables

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

This dish brings back memories of a holiday in the Southern Peloponnese region of Greece with our children. We had stopped for the night at a village called Aréopolis, and after an evening walk on a lovely rocky beach we wandered back to the village to eat. We were tempted into a small, unassuming restaurant by delicious cooking smells. Three generations of women from one family ran the dining room and there was only one dish on the menu: fricassée of spring lamb offal with greens. It was brilliant and unforgettable.

For those who are daunted by the prospect of eating offal, I have modified the dish using a boned leg of lamb. But if you are tempted by the thought of the original, make the casserole with 1 lamb’s liver, 3 kidneys, 2 hearts and 6 sweetbreads.

Ingredients

Quantity Ingredient
1 kg leg lamb
salt
freshly ground black pepper
190ml extra virgin olive oil
12 spring onions, roughly chopped
3 stalks green garlic, washed and roughly chopped
1 cos lettuce, roughly chopped
1/2 cup dill, roughly chopped

Method

  1. Trim away the excess fat from the lamb and cut into 3 cm dice. Season with salt and pepper.
  2. Heat the oil in a heavy-based saucepan and sear the lamb quickly, a few pieces at a time, just to brown it. As each batch is browned, transfer to a bowl.
  3. Return the browned lamb to the pan and add the spring onions, green garlic, lettuce and dill. Stir briefly then cover with a tight-fitting lid. Don’t be tempted to add any liquid as the juices released from the meat and vegetables will create a lovely sauce. Lower the heat as far as possible and simmer very gently for 60 minutes. (If using offal, simmer for 30 minutes.) Serve in shallow bowls.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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