Abbacchio brodettato

Name: Abbacchio brodettato (Milk-fed lamb in egg-lemon sauce)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 2 tablespoons lard, or 6 tablespoons (90 ml) intensely fruity extra-virgin olive oil; 2 tablespoons lard, or 6 tablespoons (90 ml) intensely fruity extra-virgin olive oil; 1 white onion; 2 ounces (60 g) sliced prosciutto; ½ lemon; leaves from 1 small bunch flat-leaf parsley; 1 heaping tablespoon grated pecorino (not too aged), preferably pecorino romano; 2 egg yolks; 1 heaping tablespoon grated pecorino (not too aged), preferably pecorino romano; salt; about 2¼ pounds (1 kg) milk-fed lamb from the leg or shoulder, in pieces (on the bone); nutmeg; pepper; ¾ ounce (20 g) flour; ½ cup (100 ml) dry white table wine; leaves from 1 small bunch flat-leaf parsley; 1 garlic clove

Milk-fed lamb in egg-lemon sauce

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 white onion
2 ounces (60 g) sliced prosciutto

Europe
Italy
Main course
Mediterranean

Method

Bring 2 cups (500 ml) water to a boil. Meanwhile, chop together finely the onion and prosciutto and put the mixture in a pan (preferably earthenware) together with the lard. Cook over medium heat for about