Name: Lamb with Egg and Lemon Sauce
Yield: Serve 4 to 6 unless otherwise stated.
Ingredients: 1 tbsp olive oil; 2 egg yolks; 2 lb lean boneless lamb, cut into 1½-in chunks; 2 small lemons; Minced parsley for garnish; 2 tbsp all-purpose flour; Salt and freshly ground pepper; 2 tbsp butter; 2 tsp minced fresh sage; 1 small onion, minced; 1 bay leaf; 1 cup dry white wine; 2½ cups chicken stock; 2 cloves of garlic, minced

Preparation info

Serve
4 to 6
unless otherwise stated.

Difficulty
Easy

Appears in

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

About

Ingredients

2 tbsp all-purpose flour
Salt and freshly ground pepper
2 lb lean <

Main course

Method

Season the flour with salt and pepper, and sprinkle over the lamb cubes. Melt the butter with the oil in a large frying pan. Add the lamb and fry over fairly high heat until the cubes are golden brown. Transfer to a flameproof casserole using a slotted spoon.

Lower the heat under the frying pan, and cook the onion and garlic until the onion has softened. Add the sage, bay leaf, and wine