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.