* Exported from BigOven *

Baby Lamb Brodettato

Recipe By :Melting Pot with Rocco DiSpirito
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Main Dish Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3 pounds baby lamb shoulder and leg --cut 1 1/2" pieces
1/2 lemon --for rubbing lamb
1/2 lemon --zested and juiced
3 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 slices Parma ham --shredded
1 onion --finely chopped
1/8 cup flour
1 cup white wine
3 egg yolks
2 sprigs marjoram --leaves removed,
and roughly chopped
2 sprigs flat-leaf parsley --leaves removed,
and roughly chopped

Pat the lamb pieces dry. Rub with half a lemon and season with salt and
pepper.
In a large pan with a tight-fitting lid, heat the oil and butter over
medium heat until foaming, then add the lamb and ham. Cook, stirring
occasionally, until the lamb pieces begin to brown, then add the onion,
and continue to cook until the lamb is nicely browned all over.
Sprinkle over the flour and stir to coat all the lamb. Lower the heat
and add the wine, then cover, and simmer until the lamb pieces are fork
tender, about 30 minutes.
In a small bowl, beat together the yolks, lemon zest and juice, and the
marjoram. When the lamb is ready, slowly add the yolks to the pan,
whisking constantly. The sauce should be thickened and smooth. Garnish
with the parsley and serve right away.
This recipe yields 6 servings.

Formatted for by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 153 Calories; 11g Fat (77.3%
calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 111mg
Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 Fat.


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