Lamb in Broth

Preparation

1. STEP 1 OF 8

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

2. STEP 2 OF 8

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

3. STEP 3 OF 8

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

4. STEP 4 OF 8

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

5. STEP 5 OF 8

   When the wine has evaporated, add water until the lamb is almost covered

6. STEP 6 OF 8

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

7. 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

8. 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

General Information

Analysis

Macronutrients (100 gr)