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

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.