RomanItalian
Abbacchio Brodettato (Roman-Style Lamb in Egg-Lemon Sauce)
by Chef Max Mariola · 1.1M subscribers on YouTube
One of the most extraordinary recipes of Roman cuisine: Abbacchio Brodettato! Milk-fed lamb cooked in a creamy egg and lemon sauce, with pecorino and fresh herbs.
- Cook
- 45 min
- Difficulty
- medium
Ingredients
13 items- Abbacchio (Spalla di abbacchio disossata)Lamb shoulder, boneless
- OnionOnion, thinly sliced
- Gambo di ProsciuttoProsciutto rind, a piece
- FlourFlour, for dredging
- White WineWhite wine, for deglazing
- Brodo (vegetale o di carne)Vegetable or meat broth, as needed
- SaltSalt, to taste
- PepperBlack pepper, to taste
- Uova (solo tuorli)Egg yolks only
- LemonJuice of half a lemon
- ParsleyFresh parsley, chopped
- MarjoramFresh marjoram, chopped (or dried)
- Pecorino Romano(optional) — Grated pecorino cheese, optional
Method
- Cut the lamb shoulder into large chunks.
- In a large pan, heat olive oil and sauté thinly sliced onion and a piece of prosciutto rind.
- Dredge the lamb pieces in flour.
- Add the floured lamb to the pan and brown on all sides.
- Deglaze with white wine and let it evaporate.
- Add hot broth or water, season with salt and pepper, and simmer covered for about 45 minutes until the lamb is tender.
- Meanwhile, prepare the sauce: in a bowl, mix egg yolks, lemon juice, chopped parsley and marjoram, and optionally grated pecorino cheese.
- When the lamb is cooked, remove from heat and let it cool slightly.
- Pour the egg mixture over the lamb, stirring gently over very low heat until the sauce thickens and becomes creamy. Do not let it boil or the eggs will scramble.
- Serve immediately, optionally with sautéed artichokes.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
