Abruzzo Lamb for Easter

Lamb is a favourite meat in the Abruzzo region where Silvana comes from. As it is also one of our favourites, we’ve given quite a few recipes for lamb in the Abruzzo style because they work very well with Australian new season lamb.

Serves 6

Ingredients

1.2 kilo lamb
100 grams prosciutto crudo, chopped
1/3 litre dry white wine;
1/3 litre stock (meat or poultry)
20 grams lard, chopped
2 eggs
1 medium onion, sliced fine
white flour
nutmeg
lemon
pepper

Method

Heat a large casserole with the chopped lard and prosciutto

Fry finely sliced onion with the lard and prosciutto. Season with pepper and nutmeg

Cut the lamb into 3 cm pieces and flour well.

Put into the pan and let colour well but carefully

Add the broth and when the broth is absorbed, add the white wine; season with pepper and let the meat cook on moderate heat for about an hour.

Put the meat aside on a heated plate

Take pan off heat

Make the sauce off heat with beaten egg and lemon mixed into the pan juices

Put back onto low heat very briefly and then pour over the meat and serve.