The Pioneer Woman Tasty Kitchen
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Stufato di Agnello (Lamb Stew)

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Lamb Stew

Ingredients

  • 1-½ pound Leg Of Lamb, Cubed
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Extra Virgin Olive Oil
  • 10 ounces, weight Pearl Onions
  • 1 clove Garlic, Crushed
  • 1 cup Dry White Wine
  • ½ cups Stock
  • 2 Tablespoons Herb Mixture (Oregano, Thyme, Parsley), Roughly Chopped
  • 2 whole Egg Yolks
  • 1 Tablespoon Lemon Juice
  • Salt And Pepper, to taste

Preparation

Into a large saute pan heat butter and oil over medium heat. When melted add the lamb cubes and cook until brown. Remove and keep warm.

Add onions and garlic to the same pan and saute until golden brown (approximately 5 minutes). When onions have finished cooking, add the lamb back into the pan. Season with salt and pepper. Pour in the wine and allow to reduce by half. Add in the stock and herbs, stir together, cover and allow to cook until sauce has reduced by half. While lamb mixture is cooking, place the egg yolks and lemon juice into a small bowl and stir together. When sauce has reduced, take pan off of heat. Temper the eggs by gradually adding some of the sauce into the egg mixture. When the egg mixture has been tempered add all of it back into the lamb mixture. Mix together well.

Garnish with additional fresh herbs.

2 Comments

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Avatar of bell'alimento

bell'alimento on 5.10.2010

tee hee : ) That’s so sweet! Thank you!

Avatar of Gammaroobob

Gammaroobob on 4.15.2010

You gotta stop the madness! This has everything I love! Will keep the recipe until I can catch me a leg of lamb! Thanks for all your great recipes!

One Review

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Avatar of Cayla

Cayla on 12.27.2011

I served this a few weeks ago for dinner with some warm bread and it was a huge hit! It had excellent flavor and was very filling. I may have over-reduced the broth, but I found I had to almost double the amount of stock by the time the stew was done in order to have any liquid in the pan at all. It is a wonderful recipe though and I will definitely be making it again.

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