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Roman-style Stewed Baby Lamb

di Academia Barilla

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Roman-style Stewed Baby Lamb
1 hours


Main course

Ingredients for 4 people

2 ½ pounds lamb (leg and ribs)
1 ¾ ounces prosciutto
1 onion
3 ½ tablespoons extra virgin olive oil
½ cup dry white wine
2 sprigs marjoram
1 sprig parsley
1 clove garlic
3 egg yolks
1 lemon
salt and black pepper to taste

Preparation 40 minutes preparation + 1 hours cooking
1. Cut the lamb into small pieces

2. Rinse and dry with a cotton towel

3. Sauté a whole garlic clove in oil in a pan for a few minutes

4. Chop onion and prosciutto and add to pan

5. When the onion becomes tender and golden brown, add the pieces of lamb

6. Season with a pinch of salt and freshly ground pepper and brown

7. Add the white wine and allow to evaporate

8. Cover with hot water

9. Cover with a lid and cook over medium heat, adding water if necessary to keep a fair amount of liquid in the bottom of the pan

10. Remove from heat after about one hour, when cooked and pour in the 3 eggs previously beaten together with the juice of one lemon, marjoram and parsley

11. Add to the stew, stirring vigorously to thicken until creamy

12. Serve immediately