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Fricassee of Lamb

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 3-6

Metric Cups
  • 2 large cos lettuce (or hard lettuce)
  • 6 lamb chop cutlets
  • olive oil
  • fresh dill
  • 4 medium eggs
  • 2 lemon juice
  • 2 onions (sliced)
  • 2 large romaine lettuce (or hard lettuce)
  • 6 lamb chops
  • olive oil
  • fresh dill
  • 4 medium eggs
  • 2 lemon juice
  • 2 onions (sliced)

Method

Fricassee of Lamb is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Fry onions in Olive Oil until translucent.
  • Brown lightly salted chops in the hot oil.
  • Wash lettuce leaves and without shaking the water off of them, place them over the lamb chop cutlets. Ad the fresh, chopped dill, cover and let cook on medium high, turning the chops once or twice. Add liquid as you feel necessary. I like to use white wine.
  • When the lettuce is cooked (should be very soft and look wilted) and the lamb chop cutlets are soft (about 30 - 40 minutes), remove from the heat and let it stand for about 5 mintures.
  • Seperately, beat the egg whites until stiff, add the egg yolks and beat again, and then beat in the lemon juice. Using a ladle, add some of the hot liquid from the pot and drizzle into the egg mixture, beating continuously. Keep adding liquid from the pot, until the temperature of the egg mixture is approximately the same as that of the liquid in the pot.
  • Empty the egg mixture into the pot and using a wooden spoon, mix well to avoid curdling.
  • Fry onions in Olive Oil until translucent.
  • Brown lightly salted chops in the hot oil.
  • Wash lettuce leaves and without shaking the water off of them, place them over the lamb chops. Ad the fresh, chopped dill, cover and let cook on medium high, turning the chops once or twice. Add liquid as you feel necessary. I like to use white wine.
  • When the lettuce is cooked (should be very soft and look wilted) and the lamb chops are soft (about 30 - 40 minutes), remove from the heat and let it stand for about 5 mintures.
  • Seperately, beat the egg whites until stiff, add the egg yolks and beat again, and then beat in the lemon juice. Using a ladle, add some of the hot liquid from the pot and drizzle into the egg mixture, beating continuously. Keep adding liquid from the pot, until the temperature of the egg mixture is approximately the same as that of the liquid in the pot.
  • Empty the egg mixture into the pot and using a wooden spoon, mix well to avoid curdling.
  • Additional Information

    Season according to your own taste. I find that not too much salt is necessary because of the lemon, but I do like to add a generous amount of freshly ground black pepper.

    Season according to your own taste. I find that not too much salt is necessary because of the lemon, but I do like to add a generous amount of freshly ground black pepper.

    Tell us what you think