The other night we made a little Abbacchio Brodettato, a stovetop quick braised lamb leg with an egg based sauce.

You will need:

• a leg of lamb in pieces or sliced into thick piece you can cut into smaller pieces
• oil, salt, pepper
• white wine, about a cup
• garlic cloves 4-6
• white onion, small diced
• rosemary
• thinly sliced prosciutto

• 2 egg yolks
• 1/3 cup peccorino grated
• a handful of finely chopped parsley
• 2 tablespoons lemon juice
• 1/2 tablespoon flour

• Get a lamb leg, cut it into pieces about 2 inches square and season the pieces with salt and pepper.
• Brown the lamb in olive oil on all sides in a heavy, high sided skillet.  And really brown them.
• Remove them when they’re GOOD and brown and then sweat some diced onions in the lamb fat and then some garlic, whole cloves are fine
• Deglaze with a bit of white wine
• Add the lamb back in, put in some rosemary and thyme and marjoram still on the stems
• Add some hot water, lay prosciutto slices over as much of the lamb as you can
• cover the pot and let the lamb cook slowly, at a simmer
• When the lamb is tender, temper your brodettato mixture with some of the hot liquid in the skillet
• Toss the lamb with the brodettato and serve it!