AUTHENTIC  ITALIAN  RECIPES

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 RISTORANTE  d'ANNAMARIA

Lamb with Asparagus - Abbacchio Con Asparagi

This is another delicious lamb recipe that I tried not too long ago. I personally really enjoyed it. I hope you find it to your liking as well. Buon appetito!

Ingredients for 4 persons

Lamb (any cut boned)          2 ½ pounds

Garlic                                2 large cloves

White Dry Table Wine         3 ounces

Lemon                               1

Thyme (freshly minced)       1 teaspoon

Basil (freshly chopped)        1 teaspoon

Egg yokes (beaten)               2 large

Olive oil (extra virgin)         as asked for below

Butter (lightly salted)           4 ounces

Asparagus Tips (frozen)        1 pound

Salt and Black Pepper           to taste

How To Do It

Cut the lamb into bit-sized pieces.

Brown lamb pieces in 2 ounces of butter in a skillet (frying ppan) over a medium flame. Be careful not to burn the butter.

Salt and pepper to taste.

Add the thyme, basil and white wine.

Cover and cook over a low flame for 50 minutes.

Stir occasionally.

In another skillet or small sauce pan, brown the garlic in 2 ounces of butter (melted) and 3 tablespoons of olive oil over a medium flame.

Remove the garlic when it is well browned, add the asparagus spears and cook for 10 minutes.

Add the juice of the lemon and the asparagus to the already cooked lamb pieces and cook for an additional 5 or 6 minutes stirring a few times.

Remove from the flame and add the agg yokes while the mixture is still very hot. This will cook the egg.

Serve hot.