Suckling Lamb in Broth
Abbacchio is widely used in many of the Italian festivities. Regionally Lazio (Rome) is the accepted origin of Abbacchio.
New Year’s Eve we will be celebrating with our cooking buddies and the main dish will be lamb prepared by Al our Cajun Chef gone international (he is really good). So here is one of the Italian versions of lamb I thought you might enjoy. Perhaps I will be able to convince our great chef to share his lamb recipe, and obviously, I will publish the comments of all present.
2 ½ lbs of suckling lamb
¼ lb Prosciutto
¼ cup Olive Oil
2 Tbls flour
3 Egg Yolks
½ cup White Wine
Juice of 1 Lemon
Cut the lamb into 1 – 1 ½ inch pieces. Cube the prosciutto. Dice the onion. In a large skillet, on medium-low heat, add the ¼ cup olive oil, the lamb, the prosciutto, and ½ the onion. Add salt and pepper. Cook, turning regularly, over medium low heat until the meat is cooked.
Place the flour in a small bowl. Whisk in enough hot water to create a milk-like consistency. Add the wine the flour-water mixture to the meat stirring aggressively to avoid lumps. When the wine has evaporated, about 3 minutes, add enough hot water to cover the meat. Turn the heat to low, cover and simmer until you have a dense sauce, about 30 minutes.
You can remove from heat and set aside for several hours. Before serving bring back to temperature on low heat (from room temperature about 10 minutes).
Whisk the egg yolks with the lemon juice, parsley and marjoram.
When the lamb is at a slow simmer again, add the egg mixture and cook on low heat until the sauce is dense. Serve immediately and very HOT.
Tags: Abbacchio Lamb Gourmet Food Italian Recipes Food and Wine Travel Italy