Lamb in Broth

Name: Lamb in Broth
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: Italia
Ingredients: 1000 G Lamb; 1 Tablespoon Lard; 1 Tablespoon Diced Prosciutto; to taste Onion; to taste White Wine; to taste Flour; 3 Egg Yolks; 1 Lemon; to taste Parsley; to taste Marjoram

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Category: Main courses

Lamb in broth is a traditional Roman dish. It is a tasty main course made with lamb, enriched with a delicious egg and lemon sauce.

Difficulty: Medium

Cooking time: 60 minCooking: 60 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Lamb1,000G
Lard1Tablespoon
Diced prosciutto1Tablespoon
Onionto taste
White wineto taste
Flourto taste
Egg yolks3
Lemon1
Parsleyto taste
Marjoramto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
In a saucepan, place the lamb pieces with the lard, prosciutto, and chopped onion
STEP 2 OF 8
Sauté over moderate heat to prevent the onion from burning and the lamb from browning too much
STEP 3 OF 8
Season with salt and pepper, and when the lamb is golden, sprinkle half a tablespoon of flour over it
STEP 4 OF 8
Stir and after a couple of minutes, add half a glass of white wine
STEP 5 OF 8
When the wine has evaporated, add water until it almost covers the lamb
STEP 6 OF 8
Let it cook until the liquid is reduced (the remaining sauce should be quite thick)
STEP 7 OF 8
Ten minutes before serving, place 2 or 3 egg yolks, the juice of one lemon, a tablespoon of chopped parsley, and a generous pinch of marjoram leaves in a bowl
STEP 8 OF 8
After whisking everything together, pour it over the lamb and keep the saucepan on very low heat for 5/6 minutes to allow the egg to thicken without curdling

Suggestions

Pan
Pan
Pot
Pan
Pan
Pan
Pan
Bowl
Bowl
Meat Tenderizer
Bowl
Pan
Bowl
Bowl
Whisk
Meat Tenderizer
Knife
Bowl
Whisk
Knife
Glass
Knife
Knife

General Information

Storage notes

Store in the refrigerator

Origin

Italia, Lazio

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 8

In a saucepan, place the lamb pieces with the lard, prosciutto, and chopped onion

STEP 2 OF 8

Sauté over moderate heat to prevent the onion from burning and the lamb from browning too much

STEP 3 OF 8

Season with salt and pepper, and when the lamb is golden, sprinkle half a tablespoon of flour over it

STEP 4 OF 8

Stir and after a couple of minutes, add half a glass of white wine

STEP 5 OF 8

When the wine has evaporated, add water until it almost covers the lamb

STEP 6 OF 8

Let it cook until the liquid is reduced (the remaining sauce should be quite thick)

STEP 7 OF 8

Ten minutes before serving, place 2 or 3 egg yolks, the juice of one lemon, a tablespoon of chopped parsley, and a generous pinch of marjoram leaves in a bowl

STEP 8 OF 8

After whisking everything together, pour it over the lamb and keep the saucepan on very low heat for 5/6 minutes to allow the egg to thicken without curdling

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	28.15
Carbohydrates (g)	0.2
of which Sugars (g)	0.2
Fat (g)	2.54
of which Saturates (g)	0.95
Protein (g)	1.04
Fiber (g)	0.16
Sale (g)	0.03