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Lamb In White Wine

chef.expert's picture
Ingredients
  Boneless lamb shoulder 3 Pound, cut into pieces
  Garlic 1 Clove (5 gm), chopped
  Olive oil 3 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Dried rosemary 1 1⁄2 Teaspoon
  Hot pepper sauce 1 Dash
  Eggs 3
  Lemon rind 1 Tablespoon, grated
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Sprinkle lamb with salt and pepper.
2) Heat oil and stir fry garlic in it until golden.
3) Stir in lamb pieces and sauté over medium heat until browned.
4) Pour in wine, rosemary, and hot pepper sauce and cover and simmer over low flame, stirring occasionally, until the lamb becomes soft.
5) Prevent the meat from drying out by adding a little more wine so that when the lamb is cooked, there should be 2 tablespoons of broth left.

FINALIZING
6) In a bowl, beat eggs and add in lamb broth and lemon rind for the sauce.
7) Spoon the sauce over lamb and thicken it by heating, being careful not to boil.

SERVING
8) Serve the lamb hot with the sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Egg
Cook Time: 
15 Minutes
Servings: 
4

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