Lamb with Egg and Lemon Sauce


  • 2 tbsp all-purpose flour
  • Salt and freshly ground pepper
  • 2 lb lean boneless lamb, cut into 1½-in chunks
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, minced
  • 2 cloves of garlic, minced
  • 2 tsp minced fresh sage
  • 1 bay leaf
  • 1 cup dry white wine
  • cups chicken stock
  • 2 small lemons
  • 2 egg yolks
  • Minced parsley for garnish


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. Bring to a boil, scraping the bottom of the frying pan to incorporate any brown bits. Continue to boil until the wine is reduced by half, then stir in the stock and bring back to a boil. Pour the contents of the frying pan over the lamb in the casserole.

Cover and place in a preheated oven at 350°F. Cook for 1½ hours or until the lamb is tender.

While the lamb is cooking, finely grate the zest from 1 lemon and squeeze the juice from both. Beat together the lemon zest and juice with the egg yolks.

Remove the casserole from the oven. Add 2 tablespoons of the hot gravy to the egg and lemon mixture, and mix gently together. Add another 2 tablespoons of the gravy to the mixture and stir again, then whisk the mixture into the casserole. Place the casserole over a moderate heat and cook for about 1 minute or until the sauce has thickened slightly. Sprinkle with minced parsley and serve.