"Lamb fricassee with romaine, lemon, and dill" was excerpted in Active Cultures Digest, Issue 3, February 2020.
Image: Mina Stone, lamb stew, 2020. Courtesy of Mina Stone.
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Chef Mina Stone's culinary work is deeply rooted at the intersection of food and art. Most recently, Stone was the chef for artist Urs Fischer's studio for the past decade, and has cooked for a range of galleries and institutions such as Gavin Brown's Enterprise, New York. She is the author of Cooking For Artists and chef and partner of Mina's at MoMA PS1, New York.
Image: Mina Stone, lamb stew, 2020. Courtesy of Mina Stone.
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Chef Mina Stone's culinary work is deeply rooted at the intersection of food and art. Most recently, Stone was the chef for artist Urs Fischer's studio for the past decade, and has cooked for a range of galleries and institutions such as Gavin Brown's Enterprise, New York. She is the author of Cooking For Artists and chef and partner of Mina's at MoMA PS1, New York.
Serves 6-8
2 1/2 pounds lamb shoulder cut into 2" stew pieces
extra virgin olive oil
2 bunches of scallions, chopped, white and light green parts only
1 bunch of fresh dill, chopped
1 head of romaine, washed and chopped into 1" pieces
2 eggs
Juice of 2 lemons (about 1/4 cup)
Salt and freshly ground black pepper
Heat a generous drizzle of olive oil in a heavy bottomed pot over medium-high heat. Sprinkle the lamb generously with salt and pepper and sear the chunks of lamb in batches. Reduce the heat to medium-low and add the scallions and half of the dill. Add the lamb back to the pot and enough water to barely cover the lamb. Cover with a lid and simmer until the lamb is very tender, about 1 1/2 hours. Add the romaine to the lamb and cook until it is nice and soft, about 10 more minutes. In a large bowl, whisk the eggs with the lemon juice. Slowly whisk in four ladlefuls of the hot broth. Slowly stream the egg, lemon, and broth mixture into the lamb. Add the rest of the dill and simmer until it just thickens, about 5 minutes. Taste for seasoning and add more salt or lemon juice to taste.
2 1/2 pounds lamb shoulder cut into 2" stew pieces
extra virgin olive oil
2 bunches of scallions, chopped, white and light green parts only
1 bunch of fresh dill, chopped
1 head of romaine, washed and chopped into 1" pieces
2 eggs
Juice of 2 lemons (about 1/4 cup)
Salt and freshly ground black pepper
Heat a generous drizzle of olive oil in a heavy bottomed pot over medium-high heat. Sprinkle the lamb generously with salt and pepper and sear the chunks of lamb in batches. Reduce the heat to medium-low and add the scallions and half of the dill. Add the lamb back to the pot and enough water to barely cover the lamb. Cover with a lid and simmer until the lamb is very tender, about 1 1/2 hours. Add the romaine to the lamb and cook until it is nice and soft, about 10 more minutes. In a large bowl, whisk the eggs with the lemon juice. Slowly whisk in four ladlefuls of the hot broth. Slowly stream the egg, lemon, and broth mixture into the lamb. Add the rest of the dill and simmer until it just thickens, about 5 minutes. Taste for seasoning and add more salt or lemon juice to taste.