Lamb stew with Pearl onions
Instructions
Cut the leg not so large pieces and saute it in a pan with butter and oil.
When Golden remove them and keep them are warm.
In the same Pan then cook the onions whole and then join the lamb.
Add salt and pepper.
Wet with wine, cover and cook over medium heat for 40 minutes.
Move the Pan onto the corner of the stove and pour the egg yolks whisked with lemon juice.
Stir quickly because the mixture thickens on the pieces of lamb without over-dry and get a velvety sauce.
Served hot.
Accompanying wines: Oltrepò Pavese Pinot Noir (vinified in white) DOC, Biancolella of Ischia, Chardonnay DOC VdT Dell'Umbria.
Ingredients and dosing for 4 persons
- 800 g of leg of lamb
- 50 cl of dry white wine
- 400 g of scallions
- 40 g of butter
- 2 egg yolks
- 1 lemon
- Olive oil
- Salt
- Pepper