Agnello Brodettato with Lemon and Egg Sauce

Ingredients

• 1.5 kg (3.3 lbs) lamb, cut into chunks 1.5 kg (3.3 lbs) lamb, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 bay leaves 2 bay leaves
• 250 ml (1 cup) white wine 250 ml (1 cup) white wine
• 500 ml (2 cups) chicken or vegetable broth 500 ml (2 cups) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• For the lemon and egg sauce (brodettato): For the lemon and egg sauce (brodettato):
• 2 lemons, zest and juice 2 lemons, zest and juice
• 3 eggs 3 eggs
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until they become translucent and fragrant.
3. 3.
   Return the lamb to the pot and add the rosemary, bay leaves, white wine, and chicken or vegetable broth. Season with salt and pepper.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours or until the lamb is tender.
5. 5.
   In the meantime, prepare the lemon and egg sauce (brodettato). In a bowl, whisk together the lemon zest, lemon juice, eggs, and a pinch of salt until well combined.
6. 6.
   Once the lamb is cooked, remove the rosemary sprigs and bay leaves from the pot. Slowly pour the lemon and egg sauce into the pot while stirring continuously. Cook for an additional 5 minutes, stirring gently, until the sauce thickens slightly.
7. 7.
   Remove from heat and let the stew rest for a few minutes before serving.
8. 8.
   Serve the agnello brodettato hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim excess fat before cooking to reduce the overall fat content of the dish.

Tips & Tricks

• For a richer flavor, marinate the lamb chunks in the white wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the pot when sautéing the onions and garlic.
• Serve the agnello brodettato with crusty bread or polenta to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the agnello brodettato in shallow bowls, allowing the flavors to mingle. Garnish with fresh herbs such as parsley or thyme for a pop of color and added freshness.

Presentation advice

Present the agnello brodettato with the lemon and egg sauce drizzled over the top, showcasing the vibrant yellow color of the brodettato. Accompany the stew with a side of crusty bread or polenta for a complete and satisfying meal.