Arni Frikase (Greek Lamb with Lettuce and Dill)
Tender lamb simmered with spring onions, lettuce and dill, finished with a silky egg and lemon sauce.
- Time1 hr 55
- LevelMedium
- Costabout £5.56 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide pan over a high heat. Brown the lamb in two batches for 4 minutes each, then set aside.
8 min - 2
Add the onion and spring onions to the pan and cook for 5 minutes. Return the lamb, add the water and salt and bring to the boil, skimming off foam.
- 3
Cover and simmer gently for 1 hour until the lamb is almost tender.
60 min - 4
Stir in the lettuce and half the dill. Simmer uncovered for 20 minutes until the lettuce has collapsed and the sauce is reduced a little.
20 min - 5
Whisk the eggs, lemon juice and cornflour in a bowl. Slowly whisk in 5 spoonfuls of the hot cooking liquid, a little at a time, so the egg does not scramble.
- 6
Take the pan off the heat and pour the egg mix in, shaking the pan to blend it. Do not boil again. Scatter with the rest of the dill and serve with crusty bread or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.