posted by Angel 03-28-103 9:56 PM
Abacchio Brodettto
1 1/2 lbs boneless baby lamb
2 ozs Pama ham or unsmoked back bacon, or lean chicken
1 small onion
2 stalks celery
20mls unsalted butter
20ml olive oil
150mls dry white wine
150mls chicken stock or water a few sprigs fresh parsley
a sprig oregano
4 teaspoons lemon juice
2 large egg yolks
30mls chopped parsley - garnish
salt
freshly ground black pepper
Discard any fat then cut lamb into large sized cubes. Cut ham or bacon into strips. Finely chop the vegetables. Tie stems of parsley and oregano, together with kitchen twine.
Heat 1 teaspoon butter and oil in fire-proof casserole (Dutch Oven). Add About 1/3 of lamb, so cubes lie in a single layer, without touching each other - fry until golden on all sides. Remove with a slotted spoon. Colour remaining lamb in two batches, removing with slotted spoon when all sides are golden.
Adding remaining butter and oil, gently fry ham or bacon, return meat to the casserole. Add stock or water plus tied herbs. Stir in wine and bring to a boil. Reduce heat slightly and simmer for 10 minutes, uncovered or until the liquid reduces considerably. Add the stock or water, the bunch herbs and a good grinding of pepper. Reduce heat to as low as possible, cover and cook for 45 minutes, stirring the meat occasionally.
Lightly beat lemon juice and egg yolks and chopped parsley together. Stir in a few spoonfuls of liquid from casserole; stir mixture into casserole. Stir continuously until sauce thickens Keep temperature below boiling point or sauce will curdle. Remove bunch of herbs. Season to taste and add extra lemon juice, if wished. Serve immediately.
Note: Can substitute extra chicken stock.