Food Network: Abbacchio O Capretto Brodettato: Baby Lamb with Egg Sauce

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Abbacchio O Capretto Brodettato: Baby Lamb with Egg Sauce
Recipe courtesy Emeril Lagasse, 2000

Ingredients
3 pound baby lamb loin
Salt
Freshly ground black pepper
1 1/2 fresh lemons
4 tablespoons olive oil
2 tablespoons butter
1 cup chopped onions
2 ounces Parma ham, finely diced
4 teaspoons all-purpose flour
2 cups dry white wine
3 egg yolks
1 teaspoon grated lemon zest
1 tablespoon finely chopped fresh parsley leaves
1/2 teaspoon finely chopped fresh marjoram leaves

Directions
Cut the lamb into 1-inch cubes. Season the lamb cubes with salt and
pepper. Toss the meat with the juice from half of a lemon. Mix well.
In a large saute pan, over medium heat, add the oil and butter. When the oil/butter is hot, add the
lamb, onions, and ham, cook until the lamb is brown on all sides, about 6 to 8 minutes.
Sprinkle the flour over the lamb and continue to cook for 1 minute.
Stir in the wine and bring to a simmer, cover and cook for 30 minutes.
In a small mixing bowl, beat the egg yolks. Add the lemon zest and the juice from the remaining
lemon. Slowly stir the egg mixture into the lamb and cook for 2 minutes, stirring constantly so the
eggs won't curdle. Remove from the heat and stir in the parsley and marjoram. Season with salt and
pepper.
Spoon the lamb onto serving plates and serve immediately.