Photograph of the finished Abbacchio brodettato

Italy · Cừu non om xốt trứng chanh

Abbacchio brodettato

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.7 kg
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Yellow lemons Yellow lemons 4
  • Photograph of Parsley Parsley 120 g
  • Photograph of Onion Onion 2
  • Photograph of White wine White wine 600 ml
  • Photograph of Bacon Bacon 280 g
  • Photograph of Olive oil Olive oil 140 ml
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Flour Flour 100 g

Method

  1. 1 Fry the bacon, then pan-fry the lamb chunks for 5 minutes until the crust is dark brown.
  2. 2 Sauté the onions, then sprinkle with flour and pour in the white wine, simmering for 5 minutes until reduced.
  3. 3 Simmer in a covered pot over low heat for 80 minutes until the lamb is tender and falls off the bone.
  4. 4 Beat the egg yolks with lemon juice, then gradually pour in little by little hot broth to warm it up.
  5. 5 Warm the eggs gradually before pouring them into the pot; pouring them directly will cause them to clump together.
  6. 6 Pour the egg mixture into a saucepan on the stovetop and stir until the sauce thickens, then sprinkle with parsley.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 3: high-pressure cooking for 30 minutes, then release the pressure naturally; the egg sauce is still made outside on the stovetop.

Start cooking