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Lamb with Egg Lemon sauce

Submitted by: Mary on 04/04/2004
1998 views
2.54 avg rating
271 votes
 
 
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Ingredients

2 T Unsalted butter
1 T Extra virgin olive oil
2 T Chopped onion
3 T Chopped prosciutto (about 1 slice, do not discard fat)
3 1/2 pounds Boneless leg of lamb, cut into 2-inch cubes
Coarse salt and freshly ground black pepper

1 C Dry white wine
2 C Hot water, or as necessary
3 Egg yolks
2 T Chopped fresh parsley
1 t Dried marjoram
3 T Lemon juice
1 t Xanthan gum

Directions

In a large skillet, heat the butter and oil and saute' the onion, prosciutto, and lamb over moderate heat until the prosciutto is browned, taking care not to burn the onion, about 20 minutes.



Sprinkle with salt and pepper to taste.



Add the wine and allow to evaporate for 2 to 3 minutes, scraping up the particles of meat on the bottom of the skillet with a wooden spoon. Add enough hot water to the lamb almost to cover. Place a lid on the skillet and simmer for about 1 hour, adding more water if necessary. At the end of the cooking time there should be abundant pan juices, but they should not be watery. (Up to this point the lamb may be prepared in advance.)



Ten minutes before serving, add the xanthan gum and stir until thickened and smooth. Beat the egg yolks lightly with a fork, adding the parsley, marjoram, and lemon juice while beating. Pour this over the hot lamb, mixing with a wooden spoon. Cook over lowest heat for about 5 minutes, until the egg yolks form a cream that veils the meat. (Take care that the heat is not too high, or the sauce will curdle.) Serve hot.

Servings

6

Calories

3

Time to prepare

30 minutes

Difficulty

Easy
 

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