Lamb Fricasse With Lettuce (Arni Fricasse me Maroulia)

(Arni Fricasse me Maroulia)

  • 2 ½ lbs breast or shoulder of lamb cut up into portions
  • 2 medium onions sliced
  • 5 spring onions with green stems, sliced
  • ½ cup butter
  • 2 tablespoons flour
  • juice of 1 lemon
  • 2 small lettuces cut as for salad
  • 4 cups hot water
  • 2 tablespoons salt
  • ½ teaspoon pepper
  • ½ cup chopped parsley or dill
  • 3 egg yolks

Saute meat and onions in butter. Sprinkle flour over meat and mix well. Add lettuce, water, salt, pepper and parsley or dill. Cover and simmer until meat is tender (about 1 hour). Remove from heat. For egg and lemon sauce: whisk egg yolks with 2 tablespoons of water. Add lemon juice. Add, by spoonfuls, about ½ cup of the lamb gravy, whisking continuously. Pour egg mixture gradually over meat and gravy, stirring all the time. Serve hot. Makes 4 servings.