Agnello in fricassea

Name: Agnello in fricassea (Lamb stew with egg and lemon sauce)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 3 eggs; the juice of 2 lemons; 1.5 kg (3 lb 5 oz) deboned shoulder or leg of lamb, trimmed and cut into chunks of about 5 x 3 cm (2 x 1¼ in); about 1 litre (4 cups) vegetable stock or water; 2 spring onions (scallions), finely sliced; 2 sprigs rosemary; 2 bay leaves; a small handful of chopped parsley; 250 ml (1 cup) white wine; 2 tablespoons olive oil

Lamb stew with egg and lemon sauce

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Twelve

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.

Ingredients

2 tablespoons olive oil
1.5 kg (3 lb 5

Europe
Italy
Main course
Easter
March
Tuscany
Mediterranean

Method

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.