Arnaki Fricassee — Lamb in Egg-Lemon Sauce with Romaine

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Meteora monasteries

📍 Where this dish comes from: Meteora, Thessaly · Meteora monasteries
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Arnaki Fricassee — Lamb in Egg-Lemon Sauce with Romaine, plated and ready to serve

Arnaki fricassee is one of the most refined and quietly extraordinary dishes in the Greek canon — lamb braised with whole heads of romaine lettuce until they wilt into silky tenderness, then finished with an avgolemono egg-lemon sauce that thickens everything into a glossy, bright, deeply satisfying whole. It sounds unusual. It tastes like the best thing you have ever eaten.

What You’ll Need

Ingredients for Arnaki Fricassee — Lamb in Egg-Lemon Sauce with Romaine

Arnaki Fricassee — Lamb in Egg-Lemon Sauce with Romaine

Arnaki fricassee is one of the most refined and quietly extraordinary dishes in the Greek canon — lamb braised with whole heads of romaine lettuce until they wilt into silky tenderness, then finished with an avgolemono egg-lemon sauce that thickens everything into a glossy, bright, deeply satisfying whole.
Print Recipe
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 2.5 lbs bone-in lamb shoulder cut into large chunks
  • 2 heads romaine lettuce each cut into quarters lengthwise
  • 6 green onions (scallions) trimmed
  • 1/2 cup fresh dill roughly chopped
  • 1/2 cup fresh parsley roughly chopped
  • 1 cup chicken or lamb broth
  • 3 tbsp extra-virgin olive oil
  • Salt and white pepper
  • 3 eggs
  • Juice of 1.5 large lemons
  • 1/2 cup braising liquid (hot from the pot)

Instructions

  • Season lamb. Brown in olive oil in a large pot over high heat. Remove.
  • Add scallions and cook 2 minutes. Return lamb. Add broth and enough water to barely cover meat.
  • Bring to a simmer, cover, and cook 1 hour until lamb is nearly tender.
  • Add romaine quarters, dill, and parsley. Simmer covered 15-20 minutes until romaine is very tender.
  • Egg-lemon: whisk eggs until frothy. Beat in lemon juice. Slowly ladle in 1/2 cup of hot braising liquid while whisking constantly. Pour mixture back into the pot. Stir gently and heat 1-2 minutes on very low — do not boil after adding egg-lemon.
  • Season with white pepper and salt. Serve immediately.

Nutrition

Serving: 1serving | Calories: 480kcal | Protein: 40g | Fat: 30g | Fiber: 2.5g
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Cooking Arnaki Fricassee — Lamb in Egg-Lemon Sauce with Romaine in the kitchen

Health Benefits

  • Romaine braised in lamb broth becomes one of the most mineral-dense vegetables you can eat — absorbing all the calcium, phosphorus, and trace minerals leaching from the bones.
  • The egg-lemon sauce creates a natural emulsion that dramatically increases the bioavailability of the fat-soluble vitamins in the dish.
  • Lamb is one of the highest dietary sources of zinc, which supports immune function, wound healing, and testosterone production.

Pairs Well With

  • Maroulosalata — Greek Romaine Salad with Dill
  • Horta Vrasta — Greek Wild Greens
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