Arnaki Frikase (Greek Lamb Avgolemono Stew)

Arnaki Frikase — Greek Lamb Stew with Lettuce, Dill & Avgolemono

Arnaki frikase is a classic Greek lamb stew that shines at festive tables, especially in spring. Unlike heavier stews, frikase is brightened with fresh greens (traditionally lettuce or endives) and a velvety egg-lemon sauce called avgolemono. Imagine succulent pieces of lamb simmered gently until falling off the bone, mingling with wilted lettuce and dill. The stew is finished by whisking in egg yolks and lemon juice, creating a pale golden sauce that coats each forkful. The result is a fragrant, nourishing soup-like dish that is at once hearty and refreshing.

This stew carries the spirit of Greek celebrations. It is often served at Easter (the name arnaki means “little lamb”), but its light flavor makes it perfect for springtime meals or whenever a comforting soup-stew is desired. The aroma of dill and lemon is lively against the richness of the lamb. Each spoonful offers tender meat, soft verdant pieces of lettuce or celery leaves, and the silky, tangy broth. Variants may include other spring greens like artichokes or green onions, but lettuce and dill are signatures. In Greece, frikase is often accompanied by crusty bread to soak up the flavorful juices.

Making arnaki frikase involves slow cooking so the lamb’s collagen enriches the liquid. First, the meat is seared to lock in flavor. Then it gently simmers in just enough water or broth with onions and aromatics until tender. Later in cooking, thinly sliced lettuce (the sweeter, darker leaves) and plenty of dill are added. Finally, the key step is tempering whisked eggs with hot broth and lemon juice: slowly stir hot ladles of broth into beaten egg yolks to gently warm them, then pour this mixture back into the pot off heat. The eggs thicken the stew slightly without curdling, and the lemon cuts through the richness, making the stew bright and satisfying.

Arnaki Frikase (Greek Lamb Avgolemono Stew)
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Arnaki Frikase (Greek Lamb Avgolemono Stew)

Recipe by Travel S HelperCourse: MainCuisine: GreekDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

120

minutes
Calories

520

kcal

In this recipe for arnaki frikase, lamb pieces (shanks or neck) are first seared in oil, then set aside. Aromatic vegetables—onion, leeks and celery—are sautéed until soft. The lamb is returned to the pot, covered with water, seasoned and simmered for about 1½ hours until nearly falling apart. Chopped lettuce (or escarole) and plenty of fresh dill are then added and cooked a few minutes more. Meanwhile, egg yolks are beaten and tempered with hot broth and lemon juice to make avgolemono. This lemony egg mixture is stirred back into the stew at the end, turning the cooking liquid into a silky sauce. Season with salt and plenty of pepper, garnish with more dill and lemon. The finished frikase is fragrant and cozy, with bright lemon and herb notes lifting the lamb.

Ingredients

  • Lamb and Stew

  • 2–3 lbs lamb shanks or neck pieces (about 2–3 large pieces), bone-in – the marrow and connective tissue add flavor.

  • Salt and pepper, for seasoning lamb and stew.

  • 2 tablespoons olive oil

  • 1 large leek (white part only), finely chopped

  • 1 medium red onion, minced

  • 2 stalks celery (with leaves), chopped (green leaves included) – for flavor and body.

  • 2–3 spring onions (green onions), chopped

  • 2 cloves garlic, minced (or use 2 green garlic (skorda) if available)

  • Water (or lamb/chicken stock) – enough to just cover the meat.

  • Greens & Herbs

  • 2–3 large heads of lettuce (about 1–1½ lbs total) – core removed, leaves sliced into strips. (Escarole or butter lettuce work well.)

  • 2–3 tablespoons chopped fresh dill – plenty for that classic aroma. (More for garnish.)

  • Avgolemono (Egg-Lemon) Sauce

  • 2 large egg yolks

  • Juice of 2 lemons (about 4 tablespoons)

  • Seasonings

  • Additional salt and plenty of freshly ground black pepper (added at the end)

  • Optional: a bay leaf or pinch of oregano for the cooking broth

Directions

  • Brown the lamb: Pat the lamb pieces dry and season with salt and pepper. In a large heavy pot, heat olive oil over high heat. Add lamb pieces and sear on all sides until golden-brown (about 2–3 minutes per side). This step builds flavor. Remove lamb to a plate. Timing: 5–7 minutes.

  • Sauté aromatics: Lower heat to medium. In the same pot, add the red onion, leek, spring onions and garlic. Sauté until the vegetables soften and turn translucent (about 4–5 minutes). Scrape up any browned bits left by the lamb. Timing: 4–5 minutes.

  • Simmer the lamb: Return the seared lamb to the pot. Add water (or stock) to just cover the meat. Bring to a gentle boil. Season lightly with salt (remember the broth will reduce) and add any optional bay leaf. Cover, reduce heat to low, and simmer for about 1 hour, or until the lamb is tender and mostly falling off the bone. Check occasionally and skim any foam if needed. Timing: ~60 min.

  • Add greens: Chop the lettuce (remove tough core). After the 1-hour simmer, add the lettuce and the chopped celery leaves (and dill) to the pot. Stir to combine, cover again, and simmer for an additional 10–15 minutes, until the lettuce wilts and becomes tender. The broth will take on a slightly green tint. Timing: 10–15 min.

  • Temper the eggs: While the stew simmers, whisk the egg yolks in a bowl with lemon juice until frothy. Remove about ½ cup of the hot broth from the pot using a ladle (being careful to avoid solids) and gradually pour it into the egg-lemon mixture, whisking constantly. This gradually warms the eggs (tempering) so they won’t curdle.

  • Finish the sauce: Once the eggs are tempered, slowly pour the egg-lemon mixture back into the pot, stirring gently. Keep the heat on very low (or off) and stir until the stew becomes slightly thickened and creamy, about 2–3 minutes. Do not boil – the sauce should stay silky.

  • Season and serve: Season the frikase generously with salt and lots of fresh black pepper. The broth should be rich and lemony. Remove from heat. Serve hot, garnished with extra dill sprigs and lemon wedges on the side. Timing: 5 min.

Tips, Variations & Serving

  • Variations & Substitutions - Chicken Frikase: Use chicken pieces (thighs or legs) instead of lamb, simmered with the same veggies and finished with avgolemono. Vegetable Additions: Artichoke hearts or quartered potatoes can go in with the lettuce for extra bulk. Dill-Free: Substitute parsley if you prefer a subtler herb profile. Creamier Sauce: For an even thicker sauce, mix a teaspoon of cornstarch into the tempered egg mix just before adding it in, whisking to dissolve. This is similar to modern cookbook tips (not traditional).
  • Serving Suggestions & Pairings: Arnaki frikase is hearty yet brothy, often eaten with crusty bread or rice to soak up the sauce. Serve it accompanied by a simple salad (cucumber and tomato with olive oil, for example) or roasted potatoes. A squeeze of extra fresh lemon over each bowl brightens it. For drink pairings, a medium-bodied red wine like Xinomavro or even rosé can complement the lemony notes. The dish is traditionally eaten during Greek Easter or spring holidays, but it is welcome whenever you crave a nutritious, stew-like meal.
  • Storage & Reheating: Leftovers can be refrigerated for 1–2 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling after adding eggs – just warm through slowly, as reheating will continue to thicken the sauce. Do not freeze this stew, as the lettuce will become very soft and the sauce may split when thawed.
  • Chef’s Tips - Layer the Flavors: Brown the meat well on high heat for a nice crust, then simmer gently so the broth stays clear and golden, which ensures the final sauce is bright in color. Wash Greens Thoroughly: Lettuce can harbor grit. Rinse and drain the lettuce leaves very well in a colander before adding to the stew. Temper Slowly: Pour the hot broth into the eggs very slowly while whisking constantly. This prevents the eggs from cooking instantly and curdling. If they start to thicken too much, you can thin them with a splash of cold water before combining with more hot liquid.
  • Optional Add-Ons: Shopping List - Bone-in lamb (shanks or shoulder pieces), lettuce, dill, eggs, lemons, onions, celery. Make-Ahead: The lamb can be simmered a day ahead and refrigerated; the flavors will only deepen. When ready to serve, reheat, add fresh lettuce/dill, and finish with freshly whisked egg-lemon sauce just before serving.
  • Equipment Needed: Large heavy pot or Dutch oven; wooden spoon; whisk; small bowl for eggs; ladle; knives and cutting board.

Nutrition Facts (per serving, approximately)

NutrientAmount per Serving
Calories~520 kcal
Total Fat18 g
Protein45 g
Carbohydrates20 g
Fiber5 g
Sugars8 g

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