Lamb in lemon sauce
Agnello brodettato is a traditional stew from the mountains in mid-Italy, but the same ingredients can be used to make a delicious steak of lamb in lemon sauce.
In Italy, the term ‘Brodettato’ is reserved for cooked meat – usually lamb, rabbit or chicken – where the cooking juices are thickened with egg yolk and lemon juice just before serving. The preparation gives a thick, creamy sauce not unlike béarnaise and hollandaise but without the copious amounts of butter normally used.
I find the sauce much too good to reserve for stews, so this is a version with sirloin lamb steaks.
2 top sirloin lamb steaks
50 g pancetta
1 clove of garlic
250 ml dry white wine
200 ml meat stock
1 tsp flour
1 lemon – juice and zest
3 egg yolks
1 tsp grated nutmeg
500 g mixed roots – peeled celeriac, beets, carrots, parsnips, etc.
Fry the sirloin steaks on all sides until brown and sealed
Remove the steaks from the pan.
Turn down the heat and slow fry peeled and chopped onion and pancetta
Sprinkle a teaspoon of flour over the onions and stir well before you add meat stock.
After about 5 minutes the white wine should be added.
Bring the sauce to boil in order release the alcohol.
Mix egg yolks with lemon juice, lemon zest, grated nutmeg and crushed garlic.
Place the sirloin steaks in a baking tin with mixed roots.
Roast lamb steaks and roots for 30 minutes at 200 C / 390 F for 30 minutes.
Leave the roast to rest for 10 minutes while you finish the lemon sauce.
Run the sauce through a sieve, discard the onion bits and bring the liquid to the boil.
Remove the sauce from the heat.
Whisk one spoonful of boiling liquid into the beaten egg yolks.
Continue adding hot liquid to the eggs to temperate and prevent curdling.
Reverse the procedure by whisking the warmed egg mixture into the remaining hot liquid to make a thick, smooth sauce.
You can heat up the sauce over low heat or keep it warm in a water bath. The important thing is not to let an egg based sauce boil.
Serve lamb in lemon sauce with roasted roots.
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