Le Ricette

Lamb in White Sauce

di Academia Barilla

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Le ricette
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PREPARATION TIME
80 min
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DIFFICULTY
Medium
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TYPE
Main course


Ingredients for 4 people


2 ¼ pounds lamb (leg and ribs)
1 onion
5 1/2 tablespoons extra virgin olive oil
4 eggs
1 lemon
salt to taste
black pepper to taste



Ingredients


lamb

Preparation 20 minutes preparation + 60 minutes cooking

1
Beat the eggs and lemon juice in a metal bowl. Place 1 cup of water and a pinch of salt in a pot over medium heat. When the water begins to boil, turn off the heat.

2
Place the bowl with the eggs in it and whisk rapidly to make a sauce. Cut the lamb into pieces and rinse in cold water. In a pan over medium heat, add the oil, lamb and sliced onion, with a pinch of salt and pepper.

3
Lower the heat and turn the lamb frequently so that it does not brown. Cover and continue to cook, stirring often.

4
After about an hour, when the lamb is cooked through, pour the egg sauce into the pan to flavor so that everything is combined and cook for a few more minutes. Pour sauce over the lamb before serving.


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