Lamb Fricassee with Avgolemono

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This dish is very good to make in a slow cooker  I normally rub the lamb with flour salt and pepper and brown in a skillet with some olive oil. Then add the water herbs and spices salt and pepper and set cooker on low for 4-6 hours! I normally do this and go to work! When I came back I add the green veggies I also like to add some artichokes and set on high for the last  hour then I turn off and add the EEG and lemon sauce and lots of fresh ground black pepper!  

The Greek definition of "fricassee" may differ from what you know in your kitchen, and this is a Greek classic. Lamb fricassee with avgolemono (a traditional egg-lemon sauce) is a favorite in Greek homes. It's an easy recipe to make and a celebration of taste. It is equally delicious made with kid.

INGREDIENTS

For the lamb fricassee:

3 1/4 to 3 1/2 pounds of lamb, cut into large chunks

2 large heads of Romaine lettuce, broken into large pieces

1/2 bunch of fresh dill, chopped

2-3 stalks of celery, chopped

10 green onions, chopped

1 cup of olive oil

1/2 cup of water

2 teaspoons of salt

4 cut and cleaned artichokes 

1/2 teaspoon of pepper

For the avgolemono:

3 eggs, separated

juice of 3 lemons

3 tablespoons of the broth

PREPARATION

Boil the lamb in enough water to cover for 10 minutes. Drain.

In a frying pan, heat the oil over high heat and brown the meat. Add the onions and cook until they soften.

Transfer to a stew pot with 1/2 cup of water, celery, salt, and pepper. Cook, covered, for 30 minutes over medium-high heat. Add dill and lettuce, resume boil, reduce heat, cover, and simmer for 1 hour.

When the fricassee has cooked and only a small amount of liquid remains in the pot, turn off heat.

In a small bowl, whisk together the egg whites with 1 tablespoon of cold water until frothy. Whisk in the egg yolks and lemon juice. Add 1-2 ladlesful of liquid from the pot to the egg-lemon mixture and stir gently. Slowly pour the egg-lemon sauce over the meat. With a wooden spoon, stir gently 4 times. Then shake the pot gently side to side to distribute. Allow to sit covered on the stove for 20 minutes before serving.