Lamb Fricassee with Greens
Slow-simmered lamb melts into a bright, lemony broth studded with tender greens and herbs; creamy yogurt and a splash of wine give it a rustic, Greek character.
2 lb lamb shoulder, cut into 1-inch pieces
2 tbsp all-purpose flour
1 ½ tsp salt
1 tsp black pepper, freshly ground
2 tbsp olive oil
2 tbsp butter
1 yellow onion, thinly sliced
4 clove garlic, minced
2 carrot, cut into 1/4-inch slices
2 stalk celery, sliced
2 tbsp tomato paste
½ cup dry white wine
2 cup chicken stock, or lamb stock
2 bay leaf
1 tsp dried oregano
1 lemon, juiced
½ cup greek yogurt, plain, room temperature
6 oz spinach, washed, large stems removed
1 bunch fresh parsley, chopped
1 tbsp olive oil, for finishing
¼ tsp black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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