Prep. Time: 15′    Cooking Time: 1h 30′    Serves 6


  • 1.5kg lamb cut into pieces (brisket and leg)
  • ½ cup extra-virgin olive oil
  • 4 potatoes, quartered
  • 10 artichokes, cleaned
  • 300g peas
  • 5-6 scallions, chopped with leaves
  • 1 onion, chopped
  • 4 carrots, sliced
  • ½ bunch fresh dill, chopped
  • Salt, freshly ground pepper
  • 2 eggs
  • Juice of 2 lemons


  1. Rinse the meat and place in a cooking pot.
  2. Cover with cold water and simmer until there is no liquid left, about 25 minutes.
  3. Add the olive oil, green onions and chopped onion, and sauté for 5 minutes.
  4. Next add the vegetables: potatoes, artichokes, peas and carrots.
  5. Pour enough water to cover the ingredients halfway and simmer for a further 35-40 minutes.
  6. Check the seasoning and sprinkle with the chopped dill.
  7. Prepare the egg-lemon sauce and loosen with a ladleful of liquid from the fricassee.
  8. Pour over the lamb and move the pot around in a circular motion.
  9. The sauce must be fairly thick and not very runny.
  10. If the meat has already boiled and the food has a lot of juices, increase the heat, remove the lid and boil vigorously for 5-6 minutes until it boils down.
  11. Remove from heat and wait for boiling to stop before adding the sauce.
  12. Enjoy!