lamb fricassee
This is a light and summery Greek dish, packed with herbs, using lettuce as a wilted green. It’s one of my favourites and so easy to make.
serves 4-6
- 900g boned shoulder or neck fillet of lamb
- 1 large onion, or bunch of spring onions, finely chopped
- 3 tablespoons olive oil
- Salt and black pepper
- 220ml dry white wine
- 220ml chicken stock
- 1 large Cos lettuce, cut into ribbons
- Good handful of dill, flat-leaf parsley or mint, (one or a mix), roughly chopped
- 2 tablespoons flaked almonds, toasted
Trim the fat from the lamb and cut it into bite-sized chunks. Sauté the meat gently in the olive oil in a large saucepan with the onions for about 10 minutes.
Add salt, pepper, wine, and stock. Cover and simmer gently for about 1½ hours, or until the meat is tender. Add a little water if it becomes too dry.
Add the lettuce and three-quarters of the herbs right at the end, cooking them only very briefly, so that they remain slightly crisp and green.
Add the remaining herbs and scatter toasted almonds over the top.
