Lamb with egg and lemon


You'll need

2½ tbsp olive oil 2 onions, finely chopped 100 gm mild pancetta, diced 6 garlic cloves, finely chopped 2 tsp olive oil 1 boneless lamb shoulder (1.6kg), cut into 6cm pieces 250 ml (1 cup) dry white wine 500 ml (2 cups) veal stock 3 rosemary sprigs 4 eggs, lightly beaten 90 gm each finely grated pecorino and parmesan 180 gm (1½ cups) frozen peas

Method

  • 01
  • Preheat oven to 200C. Heat 2 tbsp oil in a frying pan over high heat, add onion, pancetta and garlic, stir occasionally until caramelised (10-15 minutes) and transfer to a casserole. Wipe out pan, add lamb and remaining oil in 2 batches and turn occasionally until lamb is browned (3-5 minutes). Transfer to casserole. Deglaze pan with wine, add to casserole with stock and rosemary, season to taste, cover and braise in oven until tender (45 minutes-1 hour).
  • 02
  • Transfer lamb to a bowl using a slotted spoon and keep warm. Add egg, 75gm pecorino and 75gm parmesan to casserole, whisk to combine, then return lamb to casserole with peas. Stir to combine, scatter with remaining cheeses and bake, uncovered, until custard is set and crust is golden (15-30 minutes). Serve hot.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

The food of Molise, a small region in southern central Italy with a patch of coastline on the Adriatic, is not a cuisine of the wealthy, but a food of the woodsmen and shepherds, a cuisine of the land. Vegetables, legumes and pulses abound, as do powerful flavours. What this particular dish lacks in looks, it makes up for in taste - the egg thickens all the lovely cooking juices into a custard. Serve it with some lemon wedges to cut the richness; all it needs as accompaniments are crusty bread and a simple salad. If you want to make individual serves, divide the mixture between ovenproof serving dishes just before scattering it with the cheeses in step two.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×