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Lamb With Egg And Lemon Sauce (Agnello Brodettato)

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Ingredients
  Bacon fat 2 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Boneless lamb 2 Pound
  Beef stock 3 Cup (48 tbs), cut into cubes
  Bay leaf 1
  Egg yolks 3
  Flour 3 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Melt the bacon fat in a frypan and brown the lamb, a few cubes at a time, until golden brown on all sides.
Remove cubes to a flame proof casserole dish.
Reserve fat in the frypan.
Season lamb with salt and pepper and sprinkle with flour.
Toss well until all cubes are coated.
Place lamb in a 500°F (260°C) oven, uncovered for about ten minutes.
Turn occasionally.
Remove casserole from the oven and reduce heat to 350°F (180°C).
Saute the garlic in the frypan for about one minute.
Stir in the wine and boil for about two minutes.
Stir in the stock and the bay leaf and simmer for three minutes.
Pour over the lamb.
Place casserole over a high heat on top of the stove and bring to a boil.
Return to the oven and cook, covered, for about 45 minutes.
Remove the lamb cubes to a heated serving dish.
Strain the gravy and skim off the fat.
Beat together the egg yolks and lemon juice.
Add a little of the strained gravy and beat well.
Beat the egg and lemon mixture into the gravy and cook, stirring constantly, over a low heat until thick.
Pour over the lamb and garnish with chopped parsley.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish

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