AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

AGNELLO IN FRICASSEA (Fricasseed lamb)

Ingredients for 4 persons:

Leg of Lamb                              1 (about 4 pounds)

Extra virgin olive oil                  6 ounces

Garlic (fresh)                            2 large cloves (crushed)

Dry white wine                          6 ounces

Eggs (large)                               2

Lemon (fresh)                            1

salt and pepper                          to taste

How to do it:

With a very sharp boning knife,  Remove as much of the meat as possible from the lamb leg and cut it into portion size pieces.

Heat a skillet over medium high heat  and add the olive oil and garlic.

Sautee the garlic for 30 seconds and add the meat to the skillet.

Brown the lamb in the oil and garlic.

Spray the meat with the white wine and add a pich or two of salt and pepper.

Add two ounces of water and continue to cook over low heat .

Beat the eggs and add a pich of salt and pepper and the juice of the lemon.

When the lamb is done to your liking (lamb can be pretty dry so don’t over-cook it) pour this sauce over it.

Serve warm.