Agnello Brodettato
Braised Lamb with Eggs
2 lbs. shoulder baby lamb
1 1/2 lemons
1 oz. baking fat
1 cup white wine
2 oz. prosciutto, chopped
3 egg yolks
1 onion, chopped
Parsley, chopped
Marjoram
Salt
Pepper
Rub the lamb with half a lemon. Wash, dry and cut the meat into 2 oz.
pieces. Melt the fat in a saucepan, add the prosciutto and onion and
brown the lamb. Add salt and pepper. When the lamb is evenly browned,
splash it with white wine. Cook till tender, about an hour over a low
heat, adding a few spoonfuls of hot water if necessary. Beat the egg
yolks in a bowl with chopped parsley and marjoram, a tsp. of grated lemon
peel and the juice of a whole lemon. When the lamb has finished cooking,
turn off the heat and pour the egg mixture over it. Stir and let the eggs
coagulate, but do not let them set too hard. Serve with a green salad.
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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