Time
prep 0:30
total 0:55
Ingredients
| 1-1/2 lb. | boneless baby lamb | | 2 oz. | Pama ham or | | unsmoked back bacon | | 1 | sm. onion | | 2 stalks | celery | | 1/8 qt. | unsalted butter | | 1/8 qt. | olive oil | | 1/8 qt. | dry white wine | | 1/8 qt. | chicken stock or | | water | | 1-1/3 tbsp. | lemon juice | | 2 | lg. egg yolks | | 1 sprig | oregano | | 2 to 3 sprigs | fresh parsley | | 1/8 qt. | chopped parsley, for garnish | | Freshly ground black pepper | | Salt, to taste |
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Instructions
Remove and discard fat from lamb. Cut lamb into large cubes. Cut ham or bacon into strips. Finely chop the vegetables. Tie stems of parsley and oregano together with kitchen twine.
Heat 1 teaspoon butter with oil in a Dutch oven. Add 1/3 of lamb, so cubes lie in a single layer without touching each other, and fry until golden brown on both sides. Remove with a slotted spoon. Repeat this step until all lamb pieces are golden brown. Adding remaining butter and oil; gently fry ham or bacon.
Place both meats in Dutch oven. Add stock, wine and tied herbs. Bring to a boil; reduce heat slightly and simmer for 10 minutes uncovered, until the liquid reduces considerably.
Reduce heat to as low as possible; cover and cook for 45 minutes, stirring the meat occasionally.
Lightly beat lemon juice, egg yolks and chopped parsley together. Pour into the Dutch oven and stir continuously until the sauce thickens. It is important to keep temperature below boiling or the sauce will curdle.
Remove the tied herbs. Season to taste and add extra lemon juice if desired. Serve immediately.
Author's Comments
PURE YUMMY......... worth all the trouble to make. Would be good if made with pork. Thanks to Italy for this YUMMY Meal. We omitted the wine and used extra chicken stock instead.
Editor's Note:
In Italian, Abbacchio is a term for a young lamb, while Agnello is a term for an adult lamb. Brodetto is a term for a sauce with stock, lemon juice and beaten eggs.
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