Lamb in White Sauce

This Sardinian recipe for slowly cooked lamb stew is meant to be served once the lamb is tender and accompanied by its cooking sauce.
80 min
4 People
80 min
INGREDIENTS for 4 people
  • 2 lb lamb , (leg and ribs)
  • 1 onion
  • ½ cup extra virgin olive oil
  • 4 eggs
  • 1 lemon
  • salt to taste
  • black pepper to taste
  • 1 cup water

In a bowl, beat the eggs with the lemon juice.

Put on a small pot containing 1 cup of water and a pinch of salt over medium heat.
When the water begins to boil, turn off the heat and add the eggs stirring rapidly with whisk to make a sauce.

Cut the lamb into pieces and rinse under cold water.
Put a casserole pan over medium heat, add the olive oil, lamb, sliced onion, a pinch of salt and freshly ground pepper. Reduce the heat and turn the lamb often so that it doesn’t overly brown.

Cover and let cook, continuing to check and turn the meat frequently.

After about an hour, when the lamb is cooked, add the egg sauce to the casserole pan and let it all come together for a few minutes. Serve the lamb with its sauce.

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