Agnello in fricassea

Lamb stew with egg and lemon sauce

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

As Easter approaches, lamb makes a regular appearance on the Tuscan menu. The egg and lemon sauce is a popular Mediterranean feature, which combines beautifully with this meat.


  • 2 tablespoons olive oil
  • 1.5 kg (3 lb 5


Heat the olive oil in a large stockpot. Add the lamb and brown lightly on all sides. Add the spring onions and sauté for a little longer to soften. Add the rosemary sprigs and the bay leaves, and season with salt and pepper. Pour in the wine and cook until it has evaporated; then add the warm stock or water. Lower the heat and cook, uncovered, for 45-60 minutes or until the lamb is very tender.