Recipes with lamb

Lamb fricassee

This recipe was my grandmother’s, it then passed on to my father and finally me. As I always say on most of the recipes I post here, it is much easier than you think. It just needs time, dedication and a little bit of magic. I got it perfect the first time I tried to cook it, and almost never happens to me. So don’t be afraid of it, just give it a try!

You will need:

– 1.5 kg lamb in pieces

– 10 scallions or spring onions

– 1 bunch of dill

– endives or even better spiny chicory

– Salt

– Pepper

– Olive oil

For the egg and lemon sauce:

– 2-3 eggs

– 2-3 lemons

You start by saute the scallions, in a casserole, then put 1/3 of the chopped dill and raise the temperature a bit then place the meat in the casserole. In the meantime half boil the endives or spiny chicory, drain them (leaving just a little bit of water) and put them in the pan with the rest of the chopped dill. If needed you can add some fresh water. Lower the temperature and cook until meat is tender. A few minutes before the meat is ready prepare the egg and lemon sauce.

Preparation of egg and lemon sauce:

Beat the whites of the eggs (by hand or mixer)  until they become like a foam, add the lemon juice and the egg yolks one by one, without stopping to beat the mixture. When the mixture is smooth, take a big spoon and take some liquid from the casserole and poor very slowly over the egg and lemon sauce (this step is essential because if you put the sauce in the casserole with the meat, due to the heat the egg will cook and become like an omelet, so be very careful during this step, poor the liquid really slowly), after repeating this a few times you can now pour the sauce in the casserole and stir well until all ingredients are well blended together.

And that is it! You now have a delicious Sunday meal or lunch for those cold winter days!


Delicious lamb with saffron

This recipe is one of my favorites. I always thought that lamb and saffron would make a good pair, but as it turns out its one of the most delicious combinations. The recipe is very easy and I will guide you through every step.

You will need:

A leg of lamb

saffron ( I used 1 gr., but you can use less)

Garlic (2 cloves)

thyme (preferably fresh)



2 medium onions

Olive oil

a small glass of water

You grease a baking pan and place the lamb leg (the part you want roasted facing down) in it, rub the salt, pepper and garlic cloves on the leg. Season the leg with the saffron (for this particular recipe it is better to use saffron in powder). Cut the onions in four pieces each and spread them around the pan. You place the fresh thyme on the leg and if you use garlic cloves you put them under the leg.

When finished with the seasoning you pour a little bit of water in each corner of the pan.

Preheat the oven at 180- 200 Celsius and bake it for about 50min. Change the oven to grill, flip the leg and increase temperature to maximum; bake for another 30min.

TIP: The best way to accompany this dish is with roasted potatoes, put them in a smaller baking pan and season them with thyme, rosemary, cumin, salt, pepper and just a small pinch of saffron. Bake them the same way you bake the lamb leg.

For salad I strongly recommend a green salad with vinaigrette sauce.