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Ingredientes
- 3 lb baby lamb shoulder and leg cut 1 1/2" pcs
- 1/2 x lemon for rubbing lamb
- 1/2 x lemon zested and juiced
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. unsalted butter
- 2 slc Parma ham shredded
- 1 x onion finely minced
- 1/8 c. flour
- 1 c. white wine
- 3 x egg yolks
- 2 sprg marjoram leaves removed, and roughly minced
- 2 sprg flat-leaf parsley leaves removed, and roughly minced
Direcciones
- Pat the lamb pcs dry. Rub with half a lemon and season with salt and pepper.
- In a large pan with a tight-fitting lid, heat the oil and butter over medium heat till foaming, then add in the lamb and ham. Cook, stirring occasionally, till the lamb pcs begin to brown, then add in the onion, and continue to cook till the lamb is nicely browned all over.
- Sprinkle over the flour and stir to coat all the lamb. Lower the heat and add in the wine, then cover, and simmer till the lamb pcs are fork tender, about 30 min.
- In a small bowl, beat together the yolks, lemon zest and juice, and the marjoram. When the lamb is ready, slowly add in the yolks to the pan, whisking constantly. The sauce should be thickened and smooth. Garnish with the parsley and serve right away.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 6 servings | |
| Calories 560 | |
| Calories from Fat 380 | 68% |
| Total Fat 42.31g | 53% |
| Saturated Fat 16.49g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 116mg | 5% |
| Potassium 505mg | 14% |
| Total Carbs 5.26g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.12g | 1% |
| Protein 30.83g | 49% |
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