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- Agnello Brodettato
- (Braised Lamb with Eggs)
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Ingredients:
2 lbs. shoulder baby lamb
1 1/2 lemons
1 oz. baking fat
1 cup white wine
2 oz. prosciutto, chopped
3 egg yolks
1 onion, chopped
Parsley, chopped
Marjoram
Salt and pepper
Directions:
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- Rub the lamb with half a lemon. Wash, dry and cut the
meat into 2 oz pieces.
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- Melt the fat in a saucepan, add the prosciutto and
onion and brown the lamb. Add salt and pepper.
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- When the lamb is evenly browned, splash it with white
wine. Cook till tender, about an hour over a low heat, adding a few
spoonfuls of hot water if necessary.
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- Beat the egg yolks in a bowl with chopped parsley and
marjoram, a tsp of grated lemon peel and the juice of a whole lemon.
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- When the lamb has finished cooking, turn off the heat
and pour the egg mixture over it.
- Stir and let the eggs coagulate, but do not let them
set too hard.
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- Serve with a green salad.
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