Lamb with greens in egg-lemon sauce (Arnaki fricassée avgolemono)

Lamb with greens in egg-lemon sauce (Arnaki fricassée avgolemono)
5.0/5 rating (2 votes)

  • Serves: 4
  • Complexity: medium


  • lamb: 1½ kg, cut into portions
  • chard: 300g
  • sorrel: 300g
  • spinach: 300g
  • lettuce: 4, separated into leaves
  • olive oil: 1/3 cup
  • butter: 1/3 cup
  • spring onions: 1 bunch, finely chopped
  • dill: 1 bunch, finely chopped
  • salt a bit
  • pepper freshly ground
  • For the avgolemono sauce:
  • lemons: 2-3
  • eggs: 2
  • flour or cornstarch: 1 tablespoon


  1. Clean, wash and coarsely chop the greens (chard, sorrel, spinach and lettuce). Salt and pepper the meat, heat the oil with the butter and brown theportions of meat.

  2. Remove the meat from the pot and add the greens and the spring onions.Sauté until they wilt. Add the dill and the meat, a little bit of hot water and simmer for 1 hour and 15 minutes.

  3. For the “avgolemono” sauce, take some of the liquid from the pot and in another small pot, bind it with the flour or cornstarch. Beat the eggs with the juice of the lemons and add salt and pepper. Take spoonfuls of the thickened cooking liquid and pour it into the egg mixture whisking well (this is done so that the eggs can heat to the temperature of the liquids).

  4. Stir the “avgolemono” sauce in the small pot and bind it over a low heat. Pour the sauce into the pot with the meat and greens and shake the potwell so that it goes all over. Add freshly ground pepper and serve.


A total classic, lamb with avgolemono (sauce made of eggs and lemon) will guide you through the secrets of greek gastronomy. Greens not only add colour but also give fantastic texture and flavour.