Italian lamb fricassée
This is a recipe I learnt watching my mother, it is one of my favourite spring dishes. I particularly enjoy the slightly wild flavour of the lamb with the acid and fat from the lemon and the egg.
Ingredients
Serves: 6
- 1.5kg lamb shoulder, cut in small pieces
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 garlic clove, crushed
- 1 small glass dry white wine
- 2 lemons, zested and juiced
- 2 egg yolks
- 1 handful parsley, chopped
Method
Prep:15min ›
Cook:50min ›
Ready in:1hr5min
- Season the lamb generously with salt and pepper.
- Slightly brown the garlic in the olive oil. Remove the garlic and add the lamb pieces to brown in the oil on all sides. If necessary, do this in batches, as if you crowd the pan the meat will not caramelise properly.
- Add the white wine, and season to taste with salt and pepper. Turn the heat down and braise the lamb over low heat until tender, adding small batches of hot water if necessary. It should take about 40 to 45 minutes.
- When ready, remove lamb from heat and whisk the lemon juice into the yolks. Pour the lemon-egg mix over the hot lamb and stir (be sure to do this off the heat, or the egg could curdle). Garnish with the parsley and zest and serve very hot.
Tricks and tips
For an even more intense lemon fragrance, add a bit of peel to the oil when your are browning the garlic. But if the lemon acidity becomes too intense for you, adjust it with a pinch of salt. Do not mix the yolks and juice in advance, or the mixture will curdle.
An Easter alternative
This dish can be perfect for your Easter table, especially of served with a tray of roasted artichokes.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (1)
I really liked this. I was very sceptical at first but I loved the taste of the egg and lemon. The only minus for me was that there was not enough liquid to truly braise the lamb and so some parts that did not get submerged in liquid were hard. Next time I will add some stock maybe to aise first then add the egg and lemon - 12 Sep 2012
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