A dish full of heritage, comfort, and deep family roots. This fricassee is my own blend of two remarkable women from my family — the strength and rustic wisdom of my Cretan grandmother, and the finesse, elegance, and “embroidery-like” mastery of my mother, who learned cooking from her Smyrnian grandmother, a woman who cooked with the same precision and beauty as if she were stitching silk. Ingredients For the lamb • 3 pounds (1.5 kg) lamb shoulder, cut into pieces • Salt & pepper • ¼ cup (60 ml) extra virgin olive oil • ⅓ cup (80 ml) white or rosé @gratsiwine • Hot water (enough to just cover the meat), approximately 4–6 cups (1–1.5 liters) For the vegetables • 7–8 fresh spring onions, finely chopped • 1 bunch dill, finely chopped • 3 heads of lettuce • Remove and finely chop the outer leaves (about 1 cm pieces) • Keep the hearts whole; chop the top half finely and cut the lower half into two large pieces • ¼ cup (60 ml) extra virgin olive oil • Zest of 1 lemon For the avgolemono • 2 eggs • Juice of 2 lemons • 4–6 large spoonfuls of hot broth from the pot Instructions 1. Cook the lamb Season the lamb pieces generously with salt and pepper. Heat the olive oil in a pot over medium-high heat. Sauté the lamb in batches until browned and sealed on all sides. Add the wine and immediately cover with the lid to trap the steam and burn off the alcohol. Cook for about 2 minutes. Pour in enough hot water to just cover the meat. Lower the heat to low, cover, and simmer gently for 1–1.5 hours, until the lamb is tender. 2. Prepare the vegetables Chop the spring onions, dill, and lettuce as described above. In a wide-bottomed pot, heat the olive oil over medium heat. Once warm, lightly sauté the chopped spring onions. Add the finely chopped outer lettuce leaves and half of the dill. Stir well. Remove the pot from the heat. Place the lettuce hearts on top, then sprinkle the remaining dill over them. Add the cooked lamb on top of the vegetables. Add the lemon zest. Strain the lamb broth and pour it over everything. Cover the pot and cook on low heat for 15–20 minutes. 3. Make the avgolemono In a bowl, whisk the eggs until frothy. Add the lemon juice and whisk again. Slowly add 4–6 large spoonfuls of hot broth from the pot into the egg–lemon mixture, whisking constantly to temper it. Once the mixture is warm and smooth, immediately pour it back into the pot while gently shaking the pot to combine (avoid stirring vigorously). Let the fricassee rest for 5 minutes before serving. #lambfricasse #greekcuisine🇬🇷 #greekrecipes #alexandrashome #fypシ - @alexandras.home