Lamb Fricassee Recipe

I absolutely love this lamb fricassee recipe because it’s the ultimate comfort food, marrying tender lamb with a rich blend of flavors from earthy mushrooms and zesty lemon—it’s like a culinary hug. Plus, the slow simmering means my home fills with a mouthwatering aroma that makes me feel like I’ve nailed adulting every time I make it!

Preparing lamb fricassee is an act of love because it requires me to commit time to coaxing out the flavors and textures I want. And, oh, what a delightful blend of flavors and textures.

Tender lamb shoulder—well, it’s actually a combo of lamb shoulder and lamb belly that I use—earthy mushrooms, and vibrant carrots are the big players in the dish. The comforting sauce has the slightest thickening from flour (I sub in whole wheat for extra nutrients) and is well-seasoned with salt, pepper, and fresh thyme.

The splash of lemon juice right before serving brightens everything.

Ingredients

Lamb Shoulder:
Protein- and iron-rich, perfect for filling, tasty stews.

Olive Oil:
Offers a smooth, nuanced taste, and provides beneficial fats.

Onion:
Contributes sweetness and depth; has high antioxidants; promotes heart health—writes David Chang in “Cereal” about a component of his dish that is often relegated to the role of mere garnish.

Garlic:
Delivers fragrant, mouthwatering notes; famous for its healthful anti-inflammatory benefits.

Carrots:
Offer a sweet treat that is overflowing with beta-carotene and fiber.

Mushrooms:
Umami-rich, nutrient-dense, and low-calorie ingredients.

Lemon Juice:
Imparts a sharp zest, abundant in vitamin C, elevates tastes.

Ingredient Quantities

• 2 pounds lamb shoulder, cut into 1-2 inch pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken or beef stock
• 1 cup white wine (optional)
• 3-4 sprigs fresh thyme
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 carrots, sliced
• 2 stalks celery, sliced
• 8 ounces button mushrooms, quartered
• 1/2 cup frozen peas
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pieces of lamb and brown them on all sides. Remove the lamb and set it aside.

2. In the same pot, put the diced onion and sauté until softened, around 5 minutes. Add the minced garlic and sauté for an additional minute.

3. Sift the flour onto the onions and garlic, stirring to combine. Cook for 2-3 minutes, using a whisk to ensure the flour, onions, and garlic mix well until the flour begins to brown slightly.

4. Slowly whisk in the chicken or beef stock, along with the optional white wine, and guarantee there are no lumps.

5. Put the browned lamb back into the saucepan. Add thyme, bay leaves, salt, and black pepper. Bring everything to a simmer.

6. Put the sliced carrots and celery in the pot. Cover and let simmer on low heat for about
1.5 hours, until the lamb is tender.

7. Incorporate the quartered mushrooms and sauté for another 15 minutes, letting the flavor deepen and the moisture evaporate. The mushrooms tend to release a lot of water when they’re cooking, so you want to give them a chance to cook down and concentrate in flavor. They should be soft and have a great depth of flavor.

8. Add the frozen peas and lemon juice. Continue cooking for 5 minutes until the peas are heated through.

9. Remove bay leaves and thyme sprigs. Correct seasoning with salt and pepper to taste.

10. Chopped fresh parsley may be used as a garnish just before serving. Lamb fricassee is delightful with either rice or crusty bread.

Equipment Needed

1. Large pot or Dutch oven
2. Stove or cooktop
3. Wooden spoon or spatula
4. Tongs
5. Knife (for chopping and slicing)
6. Cutting board
7. Measuring spoons
8. Measuring cups
9. Whisk
10. Sifter
11. Ladle (optional, for serving)

FAQ

• What cut of lamb is best for fricassee?Fricassee is best served with lamb shoulder because it is so tasty, and when cooked low and slow, the shoulder becomes fall-off-the-bone tender.
• Can I make this recipe without the white wine?The use of white wine is not mandatory; you can replace it with additional stock or water for a rendition that is completely alcohol-free.
• How do I thicken the fricassee?The flour used to sauté the lamb and vegetables serves as a thickener for the stew. If necessary, you can add more flour or use a cornstarch slurry.
• Can I use dried herbs instead of fresh thyme?Indeed, you can replace fresh thyme with dried thyme. Make sure to use about half the amount since dried herbs are more potent.
• How should I store leftovers?Leftovers can be kept in an airtight container in the fridge for up to 3 days. This stew, however, has the added bonus of also being able to go in the freezer for up to 3 months.
• What can I serve alongside lamb fricassee?Crusty bread, mashed potatoes, or rice to soak up the sauce: Lamb fricassee is a dish that deserves a hearty sidekick. Yet it is one of those beautiful, relatively rare dishes that really does not require much else at the table.
• Can I add other vegetables to the fricassee?Of course! Vegetables such as potatoes or parsnips can be superb additions or substitutions, depending on your flavor preferences.

Substitutions and Variations

For lamb shoulder: Substitute with beef chuck or pork shoulder for a different flavor profile.
Canola oil or vegetable oil can serve as substitutes for olive oil.
To replace white wine: Use the same measure of additional chicken or beef stock with a dash of white wine vinegar or lemon juice.
To use dried thyme: If using dried thyme, reduce the amount to 1 teaspoon.
For button mushrooms: Sliced cremini mushrooms or even sliced portobello mushrooms can substitute.

Pro Tips

1. Marinate the Lamb Before browning, marinate the lamb pieces in olive oil, garlic, thyme, and a bit of lemon juice for at least 30 minutes to enhance flavor and tenderness.

2. Deglaze Properly After browning the lamb and sautéing the onions and garlic, ensure to deglaze the pot with the wine thoroughly. This step helps lift all the flavorful bits stuck to the bottom, enhancing the depth of the dish.

3. Simmer Low and Slow After adding the stock, allow the lamb to simmer on the lowest possible heat. This ensures the meat becomes tender without over-reducing the liquid too quickly.

4. Layer the Vegetables For a more complex flavor profile, add vegetables in stages—carrots and celery first, then mushrooms. This allows each vegetable to maintain its unique texture and taste while contributing to the overall dish.

5. Lemon and Seasoning Balance Just before serving, taste the stew and adjust the seasoning with salt, pepper, and lemon juice. The lemon juice not only brightens the dish but enhances the flavors, so adjust carefully to balance the richness of the lamb.