Family Recipe

John Krontiras whips up a beloved dish from his new cookbook.

By Jan Walsh    Photography by Beau Gustafson

Beloved Family Recipes™ is more than a cookbook. It is the culinary diary of a self–made chef, John Krontiras, taking the reader around the world as he shares a lifetime of food memories.

Recipes and stories from the kitchens of his Greek family and wife Ottavia’s Italian family combine with his favorite restaurant dishes, experienced in his travels abroad. Family members come to life as Krontrias shares the expertise of each—in everything from the shape of their cooking vessels to secrets of cooking unexpected food products, such as wild dandelions. The book also includes descriptions of each dish’s historic origins, pronunciations of the dishes themselves, and full page, glossy color photos.

Just in time for holiday giving, Beloved Family Recipes™ can be purchased at Nabeel’s Market & Café, Alabama Booksmith, Little Professor Bookstore, The Fish Market, Western Supermarket, Shaia’s, Sweet Tea Restaurant, and Demetris BBQ or online at Find the Lamb Fricassee prepared today on page 53. And don’t miss the video of Krontiras preparing this dish at

Lamb Fricassee Ingredients:

1 large onion chopped

2 pounds lamb loin chops

2 pounds boneless lamb cut in serving pieces

¾ cup fresh dill

3 bunches of romaine lettuce chopped

3 bunches of spring onions chopped one inch and cut half way into the green part

1 cup extra virgin olive oil

2 cups water

Salt and pepper to taste

Avgolemono Sauce Preparation:

In a bowl, or food processor, beat the egg whites, first until very frothy, about two to three minutes. Add the egg yolks. Continue beating until very frothy and fluffy. Add lemon juice slowly and continue beating the eggs.

Lamb Preparation:

Add oil in the pot and onion. Brown onion until transparent. Add lamb and lamb loin chops. Brown on both sides. Add olive oil and water and let it come to a boil. When the meat is about half done add the chopped lettuce, chopped spring onions, and chopped dill. Push good into the pot’s juices until they are covered. Cook for about 45 minutes until the meat is very tender. Temper the avgolemono mix and then pour it over the meat and lettuce in the pot. Shake the pot three or four times, rather than stirring. Remove from the heat and serve. Serves four.

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