Lamb With Lemon and Egg Sauce

(Agnello con salsa limone e uovo)  

INGREDIENTS:

4 oz. Diced Parma ham
1 Lg. Red Onion - Sliced finely
4 Tbs. Extra Virgin Olive Oil
Ground Black pepper
3/4 Tsp. Grated Nutmeg
2 ½ Pounds Leg of Lamb Shoulder - Cut into cubes
5 Tbs. All Purpose Flour
1 1/4 Cups Lamb Stock (or Vegetable Stock)
6 oz. Dry White Wine
1 Large Thick Skinned Lemon -
3 Large Eggs - Yolks only
1 Small Bunch Fresh Italian Parsley - Finely chopped

Using a potato peeler, or pairing knife, remove large strips of the lemon peel, being sure to remove the white pith.  Save the lemon flesh for your sauce.

Place the lemon peel strips into a small pot, cover with hot water and, bring to a boil and allow to simmer rapidly for 5 minutes.

Drain off the water.  This water contains the bitterness of the lemon peel.  This method in any dish calling for lemon peel, or zest, gives you the bright flavor of the lemon, without any bitterness.
Return lemon strips to the pot, cover again  with fresh hot water and simmer rapidly for 15 minutes, or until tender.  Drain off the water and allow strips to cool.  Julienne the strips and set aside.

Toss the cubed lamb in flour and ½ teaspoon black pepper.

Heat olive oil in a saucepan, add onion slices, diced Parma ham, nutmeg and 1/4 teaspoon pepper.

Add the lamb to the saucepan and fry gently until just golden.

Pour in your stock and simmer until liquid is reduced and almost evaporated.  Deglaze the pan and add the white wine, cover and simmer for about 2 hours.        

Remove the lamb pieces from the saucepan,  place in a serving dish and keep warm.

Squeeze all of the juice from the remaining lemon flesh, being careful to remove any seeds and whip together with the egg yolks in a small bowl.

When completely blended add this mixture to the cooking juices in the saucepan.
Add the julienned lemon peel and simmer gently 2 minutes.

Pour sauce over the lamb, sprinkle with chopped parsley and serve immediately.

You will note that this recipe does not call for salt.  Cooking the lamb with salt tends to result in a dryer meat.  Individuals may salt to taste.

Serves 6

The the ultimate side dish for lamb recipes, fresh peas.  See separate recipe in Contorno.