Italian lamb stew

LAMB STEW 06558 LIGURE 4 PERSONS INGREDIENTS 700 g of shoulder of lamb, boned 300 g shelled peas 30 g parsley 2carciofi, 2 eggs, 1/2 coarsely chopped 1cipolla little lemon broth, butter, salt, pepper, some new potatoes PROCEDURE cut the meat into regular pieces; season with salt and pepper.

Put a saucepan with oil and butter on the stove.

When hot, add the meat and Brown.

Remove the meat from the Pan, add the onion and saute.

Add some potatoes and artichokes novella reduced to cloves.

When the potatoes and artichokes are nicely browned, sprinkle everything with a little hot broth.

Put the meat in the Pan and continue cooking.

Season with salt and pepper.

Then add the shelled peas and finish cooking by combining, if necessary, more broth.

A few minutes before serving, pour it over the meat two beaten yolks together with the juice of 1/2 lemon and chopped parsley.

Mix well, without more boil and immediately the preparation on the table.