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Lamb With Egg And Lemon Sauce (Agnello Brodettato)

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  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2439 Calories from Fat 965

% Daily Value*

Total Fat 107 g165%

Saturated Fat 39.2 g196.2%

Trans Fat 0 g

Cholesterol 1360.9 mg453.6%

Sodium 2507.7 mg104.5%

Total Carbohydrates 53 g17.8%

Dietary Fiber 2.7 g10.7%

Sugars 6.1 g

Protein 283 g566.9%

Vitamin A 64.8% Vitamin C 81.4%

Calcium 19.3% Iron 44.3%

*Based on a 2000 Calorie diet

Lamb With Egg And Lemon Sauce (Agnello Brodettato) Recipe