Fricassée of Spring Lamb with Green Peas and Egg and Lemon Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

Egg and lemon sauce, known as avgolemono, is served with vegetables, meat, chicken and fish throughout Greece. Since this is a spring dish it is essential that the lamb is young and fresh, not frozen. Throughout the Mediterranean, this fricassée would be prepared with milk-fed lamb at best and, at worst, meat from a very, very young sheep.