Baby Lamb Brodettato

Recipe Ingredients

3 lbs	1362g / 48oz	Baby lamb shoulder and leg - cut 1 1/2" pieces
1/2		Lemon - for rubbing lamb
1/2		Lemon - zested and juiced
3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Unsalted butter
2		Parma ham - shredded
1		Onion - finely chopped
1/8 cup	7.8g / 0.3oz	Flour
1 cup	237ml	White wine
3		Egg yolks
2 sections		Marjoram - leaves removed, and roughly chopped
2 sections		Flat-leaf parsley - leaves removed, and roughly chopped

Recipe Instructions

Pat the lamb pieces dry. Rub with half a lemon and season with salt and pepper. In a large pan with a tight-fitting lid, heat the oil and butter over medium heat until foaming, then add the lamb and ham. Cook, stirring occasionally, until the lamb pieces begin to brown, then add the onion, and continue to cook until the lamb is nicely browned all over.

Sprinkle over the flour and stir to coat all the lamb. Lower the heat and add the wine, then cover, and simmer until the lamb pieces are fork tender, about 30 minutes.

In a small bowl, beat together the yolks, lemon zest and juice, and the marjoram. When the lamb is ready, slowly add the yolks to the pan, whisking constantly. The sauce should be thickened and smooth. Garnish with the parsley and serve right away.

Source:
"MELTING POT with Rocco DiSpirito - (Show # MP-1C06) - from the TV FOOD NETWORK"

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