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Ingredients for 4 people
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- 2 pounds baby lamb (leg and ribs)
3 1/2 ounces raw ham
1 cup dry white wine
1 1/2 tablespoons extra virgin olive oil
1/2 cup meat broth
1 onion Flour as needed
Nutmeg to taste
1/2 cup Pecorino cheese grated
Juice of 1/2 lemon
Salt and pepper
3 eggs
Le Ricette
Molise-style Lamb with Cheese and Eggs
di Academia Barilla
PREPARATION TIME
90 min
90 min
DIFFICULTY
Medium
Medium
TYPE
Main course
Main course
Tags
Ingredients for 4 people
2 pounds baby lamb (leg and ribs)
3 1/2 ounces raw ham
1 cup dry white wine
1 1/2 tablespoons extra virgin olive oil
1/2 cup meat broth
1 onion Flour as needed
Nutmeg to taste
1/2 cup Pecorino cheese grated
Juice of 1/2 lemon
Salt and pepper
3 eggs
Ingredients
Preparation 30 minutes preparation + 60 minutes cooking
Heat the olive oil a large pan. Cut ham into long, thin strips and sauté with thinly sliced onion, a pinch of salt, pepper and nutmeg. Cut the lamb into pieces, wash and dry well. Coat with flour, add to the sauté and brown evenly on all sides.
Deglaze with white wine and cook until reduced. Add broth. Season with salt and pepper and cook over low heat for about one hour. Remove lamb from the pan and arrange on a serving platter. Keep warm.
Pour cooking liquid into a saucepan. Beat three egg yolks with Pecorino and the juice of half a lemon and add to the cooking liquid. Cook over low heat for one minute, stirring constantly, then pour over the meat.
Put the meat in a preheated 350°F oven for a few minutes until golden brown and crisp. Serve immediately.
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