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Abbacchio Brodettato
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
For the Brodettato, mix the following:
- 2 egg yolks
- 1/3 cup peccorino grated
- a handful of finely chopped parsley
- 2 tablespoons lemon juice
- 1/2 tablespoon flour
Here’s how you do it:
- 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!