Lamb soup ‘frikase’

Lamb soup ‘frikase’

Lamb soup ‘frikase’

Enjoy this lemony lamb soup, based on a traditional Greek Easter ‘fricassee’; it will bring the warming flavours of the Mediterranean into your kitchen.

SERVES:  4-5 PREP TIME:  10 mins COOK TIME:  1 hour 20 mins


  • 4 tablespoons olive oil
  • ½ teaspoon cumin
  • freshly ground pepper (to taste)
  • 2kg lamb shanks
  • 1 liter water
  • 10 spring onions, finely chopped
  • 5 little gem lettuce heads, sliced
  • 30 grams dill, finely chopped
  • 2 eggs
  • juice of 2 lemons
  • 2 tablespoons tahini (optional)


  1. Heat the oil, cumin and pepper in a saucepan over a medium to high heat.
  2. Add the lamb and sear it on all sides (approximately 5 minutes).
  3. Add the water and boil and then reduce the heat to simmer for 50 minutes with the lid on.
  4. Finely chop the spring onions, lettuce heads and dill.
  5. Add to the soup and continue to cook for 20 minutes on a low heat.
  6. In a separate bowl mix the eggs, lemon juice, tahini and a little cooled liquid from the soup.
  7. Add the mixture to the soup, stirring continuously to avoid curdling, and cook for a further 5 minutes.

Inspirations and top tips

  • Replace the lettuce with spinach, kale or other greens of your choice
  • Add your favourite vegetables and herbs – mint, rosemary and/or garlic would work well
  • Any leftovers make an amazing base for a curry

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Nut Free  

Filed under

Gluten freeDairy free

  • By Kyveli Anastasiadi, Architect ARB Registered, Esoteric Healing Practitioner.

    Kyveli loves asking questions and finding the essence of things. Inquisitive, curious, always with a smile, she brings out the joy in all that she does. Her inner freedom and her expressing without filters are fundamental in her life.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer