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Lamb With Egg And Lemon Sauce (Agnello Brodettato) Recipe
|Bacon fat||2 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Boneless lamb||2 Pound|
|Beef stock||3 Cup (48 tbs), cut into cubes|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 2422 Calories from Fat 965
% Daily Value*
Total Fat 107 g165%
Saturated Fat 39.2 g196.2%
Trans Fat 0 g
Cholesterol 1360.9 mg453.6%
Sodium 3272.6 mg136.4%
Total Carbohydrates 62 g20.8%
Dietary Fiber 2.7 g10.7%
Sugars 5 g
Protein 283 g566.7%
Vitamin A 64.8% Vitamin C 81.4%
Calcium 18.2% Iron 42.5%
*Based on a 2000 Calorie diet
Remove cubes to a flame proof casserole dish.
Reserve fat in the frypan.
Season lamb with salt and pepper and sprinkle with flour.
Toss well until all cubes are coated.
Place lamb in a 500Â°F (260Â°C) oven, uncovered for about ten minutes.
Remove casserole from the oven and reduce heat to 350Â°F (180Â°C).
Saute the garlic in the frypan for about one minute.
Stir in the wine and boil for about two minutes.
Stir in the stock and the bay leaf and simmer for three minutes.
Pour over the lamb.
Place casserole over a high heat on top of the stove and bring to a boil.
Return to the oven and cook, covered, for about 45 minutes.
Remove the lamb cubes to a heated serving dish.
Strain the gravy and skim off the fat.
Beat together the egg yolks and lemon juice.
Add a little of the strained gravy and beat well.
Beat the egg and lemon mixture into the gravy and cook, stirring constantly, over a low heat until thick.
Pour over the lamb and garnish with chopped parsley.