Lamb with Egg and Lemon Sauce

Preparation info

  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About


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


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