Fresh Lamb Fricassée

This is an ideal recipe for Easter. Combining spring ingredients such as succulent lamb, fresh mint, and tangy spring onions, it’s a delicious alternative to a traditional lamb roast. Serve with roasted vegetables and buttery, broccoli mash for an appetising, paleo/ketogenic lunch that the whole family will enjoy!


Serves 6

Approximate nutrition per serving: 352 kcal / 23.6g fat / 11.6g saturated fat / 3.4g total carbs / 1.1g fibre / 2.3g net carbs / 31.4g protein.


  • 800g grass-fed boned leg of lamb, cut into medium-sized pieces, about 4-5cm in length
  • 650ml lamb stock / bone broth or water
  • 3 tablespoons grass-fed butter
  • 100g spring onions (about 50g after stalks have been removed), finely sliced
  • 3 garlic cloves, finely sliced / crushed
  • 1 medium-sized head of Cos lettuce, shredded
  • 1 large bunch of fresh mint, finely chopped (including stalks)
  • 1 medium organic free-range egg
  • 2 lemons (¾ in recipe, the rest to serve)
  • Sea salt


  1. Melt 1½ tablespoons of butter in a large frying pan over a medium heat. Brown the lamb, usually this takes about 5 minutes. Once brown all over, remove the meat from the pan and set aside.
  2. With the remaining butter, add the spring onions and garlic, stirring continuously to ensure they do not catch and burn. Once the onion has softened (about 4 minutes), add the lamb back into the pan.
  3. Add the lettuce, plenty of mint, the stock, and two pinches of sea salt. The meat should be nearly covered in liquid. Once simmering, cover with a lid and transfer the pan to a smaller ring on the hob and the lowest heat. Cook until the meat is tender, about 45 minutes to 1 hour 15 minutes. Add more stock or water if the liquid has greatly reduced.
  4. When the lamb is ready, beat the egg and the juice of ¾ of a lemon together until combined. Remove the stew from the heat and very slowly add the mixture, stirring gently. Do not over-stir otherwise the egg will start to scramble. Allow to thicken for a few minutes before serving.
  5. Taste, add more seasoning if needed, serve with plenty of fresh mint leaves and a wedges of lemon.
  6. Enjoy!



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