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Stewed baby lamb roman-style

  • 1 hour and 40 minutes
  • Medium
  • Second Courses

Ingredients: Per 4 servings

  • 2 lb lamb
  • 1 ¾ oz prosciutto fat
  • 1 onion
  • extra virgin olive oil
  • white wine
  • marjoram
  • parsley
  • 1 clove of garlic
  • 3 eggs
  • 1 lemon juice
  • salt and pepper


Cut the lamb into small pieces, wash and dry it with a dish towel. In an earthenware pan stir fry a chopped mixture of onion and ham fat in oil. As soon as the onion is golden, add the baby lamb cut into small pieces, season with salt e pepper and allow it to brown, basting with a glass of white wine. Once it is almost completely evaporated, pour in some water or a ladleful of hot stock, and continue cooking over a medium heat, with the lid on, adding if necessary, some more water or stock, to keep a fair amount of liquid at all times. When almost cooked, add a chopped mixture of garlic, marjoram and parsley. Once cooked, remove the pan from the heat and pour in the 3 egg yolks, previously beaten with the juice of one lemon. Allow the sauce to thicken until creamy stirring vigorously, and, if necessary, putting the pan back over the heat. Serve hot.