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Ingredients for 4 people
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- 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
Le Ricette
Roman-style Stewed Baby Lamb
di Academia Barilla
PREPARATION TIME
100 min
100 min
DIFFICULTY
Medium
Medium
TYPE
Main course
Main course
Tags
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
Ingredients
Preparation 40 minutes preparation + 60 minutes cooking
Cut the lamb into small pieces. Rinse and dry with a cotton towel.
Sauté a whole garlic clove in oil in a pan for a few minutes.
Chop onion and prosciutto and add to pan.
When the onion becomes tender and golden brown, add the pieces of lamb.
Season with a pinch of salt and freshly ground pepper and brown.
Add the white wine and allow to evaporate. Cover with hot water.
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.
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.
Add to the stew, stirring vigorously to thicken until creamy.
Serve immediately.
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