Stewed lamb in lemon sauce
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Ingredients
- 1 kg Lamb (shoulder or leg) cut into pieces
- 50 g cured raw ham
- 20 g flour
- 1 spring onion
- 2 tablespoons lard
- or 1 tablespoon extra virgin olive oil
- 1 glass white wine
- 1 tablespoon freshly grated Parmigiano Reggiano Cheese
- 1 garlic clove
- 1 bunch of parsley
- 1/2 lemon
- nutmeg to taste
- black pepper to taste
- salt to taste
Directions
- Fry the chopped cured raw ham and spring onion in a saucepan containing the lard or extra virgin olive oil Sabina until golden brown.
- Add the lamb and leave to cook, adding salt and black pepper to taste.
- Add the white wine and let it evaporate.
- Sprinkle on some flour, add two ladles of boiling water and allow to cook.
- Meanwhile, prepare a sauce mixing together garlic, parsley, the egg yolks, lemon juice and Parmigiano Reggiano.
- When ready, add the sauce to the cooked lamb.
Wine pairing suggestion
Zagarolo DOC or Montecompatri DOC
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