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Meat RecipesLamb Recipes pg 2 >  Lamb Fricassee with Onions



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(Fricassea Con Cipolline)
The Silver Spoon, Phaidon Press

Serves 4


    • 1¾-pound leg of lamb
    • 3 tablespoons butter
    • 3 tablespoons olive oil
    • 14 ounces pearl onions
    • 2¼ cups dry white wine
    • 2 egg yolks
    • juice of 1 lemon, strained
    • salt and pepper


Ask your butcher to cut the leg into fairly small pieces.

Heat the butter and oil in a pan, add the pieces of lamb and cook, turning frequently, until golden brown all over.

Remove the lamb from the pan and keep warm.

Add the onions to the pan and cook over medium heat, stirring frequently, for about 10 minutes until golden brown.

Return the pieces of lamb to the pan, season with salt and pepper and pour in the wine.

Cover and cook over medium heat for 40 minutes.

Beat the egg yolks with the lemon juice in a bowl.

Move the pan to the edge of the hob and pour in the egg yolk mixture.

Stir quickly so that the mixture thickens and coats the pieces of lamb without drying out.

Transfer to a warm serving dish.


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