Baby Lamb With Egg Sauce - {Abbacchio O Capretto Brodettato}

Recipe Ingredients

3 lbs	1362g / 48oz	Baby lamb loin
		Salt - to taste
		Freshly ground black pepper - to taste
1 1/2		Fresh lemons
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Butter
1 cup	62g / 2.2oz	Chopped onions
2 oz	56g	Parma ham - finely diced
4 teaspoons	20ml	All-purpose flour
2 cups	474ml	Dry white wine
3		Egg yolks
1 teaspoon	5ml	Grated lemon zest
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
1/2 teaspoon	2.5ml	Finely-chopped fresh marjoram leaves

Recipe Instructions

Cut the lamb into 1-inch cubes. Season the lamb cubes with salt and pepper. Toss the meat with the juice from half of a lemon. Mix well.

In a large saute pan, over medium heat, add the oil and butter. When the oil/butter is hot, add the lamb, onions, and ham, cook until the lamb is brown on all sides, about 6 to 8 minutes. Sprinkle the flour over the lamb and continue to cook for 1 minute. Stir in the wine and bring to a simmer, cover and cook for 30 minutes.

In a small mixing bowl, beat the egg yolks. Add the lemon zest and the juice from the remaining lemon. Slowly stir the egg mixture into the lamb and cook for 2 minutes, stirring constantly so the eggs won't curdle. Remove from the heat and stir in the parsley and marjoram. Season with salt and pepper. Spoon the lamb onto serving plates and serve immediately.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D67) - from the TV FOOD - NETWORK"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.