Lamb With Egg And Lemon Sauce (Agnello Brodettato)
|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|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chopped parsley||2 Tablespoon|
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 500Â°F (260Â°C) oven, uncovered for about ten minutes.
Remove casserole from the oven and reduce heat to 350Â°F (180Â°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.