EASTER LAMB FROM SICILY
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy casserole, add the onion and saute until it is translucent. Stir in the lamb and add the stock, using enough to cover the lamb. Bring to a simmer; cover and cook over medium-low heat until the lamb is tender, about 45 minutes.
- Remove the lamb from the broth. Strain the broth and remove as much of the fat as possible. You can do this by starting the preparation the night before and refrigerating the lamb, covered, overnight and also refrigerating the stock. When the stock has chilled sufficiently, the fat can be lifted off and discarded.
- Shortly before serving, measure the stock. You should have about two cups. Add a little water if there is less. If there is more you should plan to increase the amount of potato starch proportionately.
- Slowly beat some of the cream into the potato starch, beating to blend the cream and the starch together. When the starch is liquefied stir in any remaining cream.
- Bring the stock to a simmer in a casserole. Whisk the egg yolks and lemon juice together in a bowl. With the stock barely simmering, slowly whisk in the egg-yolk mixture. Then slowly beat the cream mixture into the stock mixture. Cook slowly, about five minutes, until the stock thickens and becomes sauce, then return the lamb to the sauce. When the lamb has been sufficiently reheated, season the sauce to taste with salt and pepper. Transfer the stew to a warm serving dish, sprinkle with the mint, then serve.
Nutrition Facts : @context http, Calories 902, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 77 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 36 grams, Sodium 985 milligrams, Sugar 4 grams
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Simon Wairimu
[email protected]I loved this recipe! The lamb was so flavorful and the sauce was perfect. I will definitely be making this again.
Thandiswa Nyirenda
[email protected]This recipe is a must-try for Easter! The lamb was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Alex Poke
[email protected]This was the best Easter lamb I've ever had! The lamb was so tender and juicy, and the sauce was incredible. I will definitely be making this again.
Adam Ayyash
[email protected]This recipe was a hit with my family! The lamb was so tender and flavorful, and the sauce was amazing. I will definitely be making this again.
Shaahzaad Shazi
[email protected]This was my first time making Easter lamb and it was a success! The lamb was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Francisco j Botello
[email protected]This recipe was easy to follow and the lamb turned out great! It was tender and juicy, and the sauce was flavorful. I will definitely be making this again.
Brandon Myers
[email protected]This was a great recipe! The lamb was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Arfin Rahman
[email protected]I loved this recipe! The lamb was so flavorful and the sauce was perfect. I will definitely be making this again.
Samist Billa
[email protected]This recipe is a keeper! The lamb was fall-off-the-bone tender and the sauce was incredible. I will definitely be making this again.
Tatjana Mihajlovski
[email protected]I've been making this Easter lamb recipe for years and it's always a favorite. The lamb is always tender and juicy, and the sauce is to die for. I highly recommend this recipe.
Berry Figo89
[email protected]This was my first time making Easter lamb and it turned out great! The recipe was easy to follow and the lamb was so delicious. I will definitely be making this again next year.
Dead Pool
[email protected]I made this recipe for Easter dinner and it was a huge success! The lamb was cooked perfectly and the sauce was amazing. My guests raved about it.
Jhon desalegn
[email protected]This Easter lamb recipe from Sicily was a hit with my family! The lamb was so tender and flavorful, and the sauce was delicious. I will definitely be making this again.