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Molise-style Lamb with Cheese and Eggs

di Academia Barilla

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Molise-style Lamb with Cheese and Eggs
1 hours


Main course

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

Preparation 30 minutes preparation + 1 hours cooking
1. Heat the olive oil a large pan

2. Cut ham into long, thin strips and sauté with thinly sliced onion, a pinch of salt, pepper and nutmeg

3. Cut the lamb into pieces, wash and dry well

4. Coat with flour, add to the sauté and brown evenly on all sides

5. Deglaze with white wine and cook until reduced

6. Add broth

7. Season with salt and pepper and cook over low heat for about one hour

8. Remove lamb from the pan and arrange on a serving platter

9. Keep warm

10. Pour cooking liquid into a saucepan

11. Beat three egg yolks with Pecorino and the juice of half a lemon and add to the cooking liquid

12. Cook over low heat for one minute, stirring constantly, then pour over the meat

13. Put the meat in a preheated 350°F oven for a few minutes until golden brown and crisp

14. Serve immediately