Lamb with egg and lemon
Lamb with egg and lemon is a tender, zesty dish featuring succulent lamb in a creamy, citrus-infused sauce. A rich, elegant recipe perfect for dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Dutch oven
- Slotted spoon
- Chef's knife
- Cutting board
- Skillet
- Stove
- Oven
- Mixing bowl
- Whisk
- Spoon
- Serving platter
- Measuring cup
Ingredients
- 2½ tbsp olive oil
- 2 onions, finely chopped
- 100 gm mild pancetta, diced
- 6 garlic cloves, finely chopped
- 2 tsp olive oil
- 1 boneless lamb shoulder (1.6kg), cut into 6cm pieces
- 250 ml dry white wine (1 cup)
- 500 ml veal stock (2 cups)
- 3 rosemary sprigs
- 4 eggs, lightly beaten
- 90 gm each finely grated pecorino and parmesan
- 180 gm frozen peas (1½ cups)
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