Lamb fricassée

Recipe from Alexandro Papandreou

Preparation Time: 25 minutes

Cooking Time: 1 ½ hour

For four



1 leg of lamb, cut in portions

1 onion, chopped

1 leek, chopped

3 tbsps. olive oil

2 tbsps. Lurpak butter

120 ml dry white wine

1L vegetable broth

2 lettuces, chopped

500 gr spinach, chopped

500 gr chicories, chopped

4 fresh spring onions, chopped

1 lemon, the juice and the zest

½ bunch of dill, chopped

50 gr fresh Arla cream cheese


Freshly ground pepper



Place the pieces of lamb on a cutting board and sprinkle with salt and freshly ground pepper.

Place a large saucepan over high heat to heat up and add the olive oil.

Brown the lamb pieces, giving good color on all sides. When the lamb is well-colored, remove it from the pan and put it in a bowl, leaving the fat in the pan.

Add butter to the pan and sauté the chopped onion along with the leek, stirring constantly to dry well, but not color.

Sprinkle with flour, mix well until you cannot see the onion and the leek, and add white wine.

Once the white wine has evaporated, add the lamb chunks to the pan along with the vegetable broth and as much water as possible to cover the lamb up to 3 fingers.

Allow the food to boil, lower the heat and let the lamb simmer until soft, adding warm water, if necessary.

In the last 15 minutes, add the lettuce along with the spinach and chicories and continue cooking, stirring constantly until the herbs wither.

When the fricassée is ready, remove from the heat, add, spring onions, dill, juice and lemon zest, fresh cream cheese, salt and freshly ground pepper, mix well and serve.