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Ingredientes
- 1 lrg Onion, minced
- 2 Tbsp. Butter
- 1 kg Lean boneless lamb, cubed
- 1 c. Warm water
- 2 Tbsp. Minced parsley
- 1 tsp Minced dill or possibly fennel, opt. Salt and pepper Prepared vegetable *see note
- 1 1/2 c. Stock
- 1 Tbsp. Cornflour
- 3 x Large eggs, separated
- 1 x Lemon (juice only) Salt Freshly grnd white pepper
Direcciones
- Serves: 4-6
- Cooking Time: 1 3/4 to 2 hrs
- In a heavy-based saucepan or possibly Dutch oven gently fry onion in butter till transparent. Increase heat and add in cubed lamb. Cook, stirring constantly, till meat juices evaporate. Meat shouldn't brown. Reduce heat and add in warm water, herbs and salt and pepper to taste. Cover and simmer gently for 1 to 1 1/2 hrs. Add in prepared vegetable and continue to cook till lambe and vegetables are tender. Carefully drain liquid from pan into a measuring jug and make up to 1 1/2 c. with warm water or possibly stock. Keep pan contents warm.
- Make Egg and Lemon Sauce: Bring stock to the boil. Mix cornflour to a paste with a little cool water and add in to stock, stirring till thickened and bubbling. Let it boil for 1 minute. In a bowl, beat egg whites till stiff, add in egg yolks and continue beating till light and fluffy. Add in lemon juice gradually, beating constantly. Gradually pour in boiling, thickened stock, beating constantly. Return sauce to pan and cook, stirring constantly, over low heat for 1 to 2 min to cook the egg. Don't allow sauce to boil. Remove from heat and continue to stir for 1 minute. Season to taste.
- Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the side of the stove for 5 min. Arrange lamb and vegetable on a serving dish and sprinkle with minced herb. Serve immediately with crusty bread and a chilled white wine.
- *Note: Use any one of the following for the vegetable:
- 8-12 small globe artichoke hearts. Add in to meat about 1 hour and cook for further 30-45 min.
- 500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in boiling, salted water for 5 min. Drain, add in to meat after 1 hour and cook for further 45 min. Pork can be used instead of lamb with this vegetable.
- 4 heads endive, washed well and trimmed of any coarse leaves. Slit heads in half lengthways and blanch in boiling salted water for 2 min. Drain, add in to meat after 1 1/2 hrs and cook for further 15 min.
- 4 small hard heads lettuce, washed well and quartered. Place in a colander and scald with boiling water. Add in after 1 1/2 hrs and cook for further 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 396 | |
| Calories from Fat 271 | 68% |
| Total Fat 30.15g | 38% |
| Saturated Fat 13.5g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 203mg | 68% |
| Sodium 335mg | 14% |
| Potassium 420mg | 12% |
| Total Carbs 3.78g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.29g | 1% |
| Protein 26.49g | 42% |
