Agnello brodettato (Lamb Stew with Egg and Lemon)

Agnello brodettato (Lamb Stew with Egg and Lemon)


4 to 5 pounds of boneless lamb, cut into 2-inch cubes
1/2 cup olive oil
4 medium onions, thinly sliced
1 cup dry white wine, divided
2-1/2 cups peas
3 eggs
1 cup grated Parmesan cheese
1 bunch fresh parsley (leaves only), chopped
Juice of half a lemon
Salt and pepper
Lemon slice for garnish


Pat the lamb pieces dry.  Heat the oil in a stove top casserole over medium-high heat.  Add the lamb and saute until well browned.  Remove the lamb to a plate.  Turn the heat to low and add the onions.  Cover and cook the onions until very tender, 15-20 minutes.  Add a little water to keep the onions from getting too brown.

Add the browned lamb to the onions with 1/2 cup of the wine.  Continue cooking over medium-low, uncovered, for 30 minutes, or until the wine is almost evaporated.  Add the remaining wine, 1/2 cup of water, and the peas.
Cover and cook over medium-low heat for another 30 minutes.

Remove the lamb, onions, and peas from the casserole to a serving platter.
Keep the casserole on low heat.

In a small bowl beat the eggs together with the Parmesan cheese.  Add a ladleful of the meat juices to the egg mixture and blend well.  Slowly add the egg mixture into the juices in the casserole and mix well.  Continue beating the sauce until it is thick enough to coat a spoon.  Do not let the sauce come to a boil or the eggs will scramble.

Remove the sauce form the heat and stir in the parsley and lemon juice.
Season the sauce with salt and pepper.  Spoon the sauce over the lamb and peas.  Garnish with lemon slices and serve.

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