Lamb with Egg and Lemon Sauce Recipe
The first Romans were shepherds and small farmers. Many recipes of Rome still reflect these beginnings.
- 1/2 cup bacon, diced
- 1 Tbs olive oil
- 2 pounds lamb shoulder, boneless, cut into 1 1/2" pieces
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 3 Tbs flour
- 2 cloves garlic, minced
- 1 cup dry white wine
- 3 cups beef stock*
- 2 bay leaves
- 2 egg yolks
- 3 Tbs lemon juice
- 2 Tbs parsley, chopped
- In a large skillet, over medium-high heat, cook the bacon until almost crisp.
- Add the olive oil and heat.
- Add the lamb pieces to the skillet and brown.
- Sprinkle the lamb with the salt, pepper, and flour. Stir until all pieces are coated.
- Continue to cook for 2 minutes, until the lamb is lightly crusted.
- Stir in the wine, lemon juice, bay leaves, and garlic and bring to a simmer, cover and cook for 20 minutes.
- In a small mixing bowl, beat the egg yolks.
- 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.
- Serve immediately.
*--This is a good use for the broth from bollito misto.
Note: The sheep of ancient Rome wandered the hills around the Tiber River. The sheep needed salt and so the shepherds began evaporating the ocean water from the mouth of the river. Soon a thriving salt business was founded and these once-humble shepherds became entrepreneurs, exporting salt to the Greek settlements to the south and the Etruscans to the north. This salt trade set a foundation for the establishment of the Roman empire. A major road of Rome is still called Via Salaria, the Salt Road.
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