Lamb Fricasse: Lamb & Greens Stew in a Lemony Sauce (Classic Recipe)
Serves 4-6:
2 – 2 and ½ pounds lamb
¼ cup olive oil
Salt and freshly ground pepper to taste
8 scallions, finely sliced
1-pound greens: Romaine lettuce, mustard greens, spinach, or dandelion greens, roughly chopped
¼ cup dill, finely chopped
2 tablespoons mint, finely chopped
For the Avgolemono sauce (egg-lemon sauce):
3 egg yolks
¼-1/2 cup fresh lemon juice
Pinch of salt
1 tablespoon cornstarch
Season the meat on both sides with salt and pepper.
Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.
Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.
Add the sliced scallions to the pot with the meat and cook over high heat for 3-5 minutes or until the scallions soften a bit.
Cover the meat with water and bring to a boil.
Cover the pot with the lid and reduce the heat to a medium low. Cook for approximately 1 and ½ to 2 hours or until the meat is tender. Stir often and add more water if needed.
Wash, dry, and coarsely chop the greens.
Once the meat is soft, add the chopped greens to the pot, cover with lid and cook until they are wilted.
Taste and add more salt and pepper if desired.
Prepare the Avgolemono sauce by combining the egg yolks, lemon juice, and corn starch in a small bowl. Whisk until smooth.
Temper the sauce by adding about ½ cup of hot liquid from the pot and whisking to combine.
Pour the sauce into the pot and mix to distribute.
Note: Traditionally, the sauce is not stirred, instead, the pot is lifted (carefully with protective kitchen mittens) and then swirled while gently shaking so that the sauce is distributed.
Cook over medium heat 3-5 minutes. Stir in the chopped mint and dill and serve.
Enjoy!
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Simple Tazatziki Sauce Recipe | Food Wishes
Learn how to make a Tzatziki Sauce recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Tzatziki Sauce recipe! And if you're interested, here is the best pita bread recipe:
Diese Kohlpastetchen sind besser als Fleisch! Einfaches Rezept für die Familie in 5 Minuten!
Leckeres und einfaches Gericht mit Kohl. Es ist ganz einfach zuzubereiten und dann wird dich jeder nach diesem Rezept fragen! In diesem Video zeigen wir Ihnen, wie Sie ein köstliches Gericht zubereiten, von dem jeder, der es probiert, begeistert sein wird! Sie werden sowohl vom Kochvorgang als auch von der Leichtigkeit und Geschwindigkeit des Kochens auf jeden Fall überrascht sein! Wenn Sie Ihre Ernährung abwechslungsreicher gestalten möchten, empfehlen wir Ihnen, dieses Gericht mit Kohl zuzubereiten! Schauen Sie sich dieses Video also von Anfang bis Ende an, um zu lernen, wie man es zubereitet!
???? Hauptgericht
✔️ Kohl 500 g
✔️ 1 Karotte
✔️ 2 Schleifen
✔️ 3 Knoblauchzehen
✔️ 3 Eier
✔️ 4 EL Mehl – 60 g
✔️ 1 TL Salz
✔️ 1 TL Paprika
✔️ 1 TL schwarzer Pfeffer
✔️ Pflanzenöl
???? Soße
✔️ 3 EL griechischer Joghurt
✔️ 2 Zweige Dill
✔️ 1 geriebene eingelegte Gurke
✔️ 1 Knoblauchzehe
✔️ 1/3 TL Paprika
Ina Garten's Fan-Favorite Lemon Cappellini | Barefoot Contessa | Food Network
Ina's easy, zesty lemon pasta dish is made with just three ingredients: lemon, capellini pasta and butter!
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Lemon Capellini
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 10 min
Active: 10 min
Yield: 6 servings
Ingredients
Kosher salt and freshly ground black pepper
1 pound dried capellini
1/2 pound (2 sticks) unsalted butter
Zest and juice of 2 large lemons
1 lemon for garnish
Directions
Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.
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Ina Garten's Fan-Favorite Lemon Cappellini | Barefoot Contessa | Food Network
THE BEST ITALIAN STUFFED ARTICHOKES! SIMPLE INGREDIENTS! What’s for Lent Dinner? Barry and I taste
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Traditional Italian Stuffed Artichokes
This is our family’s stuffed artichoke recipe that uses fresh and simple ingredients, always packed with flavor. I hope you enjoy this recipe as much as we do.
Mangia!
Ingredients:
4 large cleaned , cut and cored artichokes
1 lemon for juice and zest
3 cups of water
2 cloves of garlic cut into halfs
4 cloves minced garlic
2 cups plain Fresh crusty Italian bread crumbs or store-bought
3/4 cup of grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup olive oil for sautéing and drizzle
3/4 cup chicken stock
1/3 cup white dry wine
Salt & Pepper to taste
2 Bay leaves ( dried )
Instructions:
1. Cut bottoms off of artichokes so there able to stand up straight and snip off the tips of the leaves ! (Optional - core out the center of the artichoke -purple leaves )
Squeeze the juice of 1/2 lemon over them to prevent browning !
2. In a large Dutch Oven Pot bring 3 cups of water to a boil and place the artichokes in. Cook on med - low for about 50 minutes- place the cover on top, leaving it slightly open .
3. While they are cooking, grab a large skillet and add 4 Tbsp olive oil over a med heat. Sauté 4 cloves minced garlic for about 1 minute - do not brown ! Shut off flame and add breadcrumbs, cheese, parsley, salt , pepper and olive oil to moisten the mixture..
4. Preheat oven to 350 degrees . Remove artichokes from pot and let them cool to the touch. Start filling them starting from the center to the leaves with the breadcrumbs . Place them in a 9x13 glass baking dish. Add the chicken stock , wine , garlic cloves and bay leaves . Drizzle more olive oil on top of each one with the zest of 1 lemon . Bake for 20 minutes covered with foil and then 25 minutes with the foil removed !
5. Serve with some fresh Parmesan Cheese, Olive Oil and juice from the drippings on top !
Enjoy my friends ! ????????????????????
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VEGAN SPINACH BALLS AND LEMON DILL DIP! LOW-FAT & GLUTEN-FREE
This recipe is so easy and so delicious it's almost too good to be true. The creaminess of the spinach contrasts with the crunchiness of the balls, and to make things even better, there is this superb lemon dill dip that brightens things up and makes your tastebuds sing of joy!
VEGAN SPINACH BALLS AND LEMON DILL DIP! LOW-FAT & GLUTEN-FREE
INGREDIENTS:
FOR THE SPINACH BALLS:
250g (8.8 oz) of raw spinach
1/2 cup of finely chopped onions
1 teaspoon of garlic powder
1 cup of rice flour
1/2 cup of potato starch
1 teaspoon of salt
1 tablespoon of yellow curry or 1/2 teaspoon of garam masala (optional)
1 teaspoon of baking powder
2 to 3 tablespoons of olive oil
1/3 cup of water
1 tablespoon of lemon juice
FOR THE LEMON DILL DIP:
1 1/2 cups of unsweetened coconut yogurt
salt to taste
black pepper to taste
1/2 teaspoon of garlic powder or minced garlic
2 tablespoons of lemon juice
fresh dill to taste
CUPS MEASUREMENT:
1 CUP: 250 ml
1/2 CUP: 125 ml
1/3 CUP: 83 ml
1/4 CUP: 62 ml
METHOD:
Add some olive oil to a skillet, when hot, add the onions, saute in medium heat until the onions are golden. Reserve.
Chop the spinach, add it to a bowl along with the remainder of the ingredients for the spinach balls.
Mix all very well then form small size balls.
Preheat the oven at 180C (356F).
Place the balls in a baking sheet, cover them with aluminum foil or plastic film, and put them in the fridge for 30 minutes or in the freezer for 15 minutes.
Remove the balls from the fridge or freezer, uncover them, and put them in the oven for 35 to 40 minutes. This time can vary according to your oven.
Meanwhile, add all the ingredients for the dip in a small-sized bowl and mix them until incorporated.
???? PRINTABLE RECIPE: chefjanapinheiro.com
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???? SOME OTHER AWESOME RECIPES:
❤️ My vegan Italian sausage recipe:
❤️ My vegan TVP recipe:
❤️ My vegan white mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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BLUEBIRD”
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EVERGREEN FIELDS
Tape Machine - Epidemic Sound
WAKING UP IN FORTALEZA
Redeemin - Epidemic Sound
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VEGAN SPINACH BALLS AND LEMON DILL DIP! LOW-FAT & GLUTEN-FREE recipe by chef Jana Pinheiro