Agnello brodettato
A Roman style Easter Lamb Stew with egg and lemon sauce
Ingredients
- 1 kilo 2 lbs lamb stew meat cut into cubes
- 1/2 medium onion finely chopped
- 50g 1-1/2 oz fatty prosciutto or pancetta finely chopped
- Olive oil or lard
- Flour
- White wine
- Salt and pepper
For the egg and lemon finish
- 2 egg yolks
- Juice of one freshly squeezed lemon
- A few sprigs of parsley finely minced
Instructions
- Finely chop the onion and prosciutto or pancetta together into a mince. In a large braiser or sauté pan, sauté this mince gently sautéed in olive oil (or, if you want to be truly authentic, lard).
- Lightly dust the cubes of lamb meat with flour and add to the pan, turning up the heat a bit. Allow the meat to brown lightly—taking care not to burn the onion—and season with salt and pepper. Add a splash of the dry white wine and allow it to evaporate completely.
- Add enough water to almost cover the meat, lower the flame and cover. Let the lamb braise until tender, normally 60-90 minutes.
- Shortly before the meat is done, beat two egg yolks in a small bowl together with the juice of a freshly squeezed lemon and finely chopped parsley.
- When the meat is fork tender, remove from the heat. Add a spoonful of the cooking liquid to the egg and lemon mixture to temper it. Then pour the mixture immediately over the lamb and stir until well incorporated.
- Keep stirring gently, until the egg has thickened the cooking liquid into a smooth, silky consistency that coats the meat nicely.
- Serve immediately.