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Jump to:
- Why You Should Make This Braised Lamb Dish
- 1,000 FOODS TO EAT BEFORE YOU DIE
- What Does Abbacchio Brodettato Mean?
- Ingredients You Will Need For This Dish
- Instructions To Make This Braised Lamb Dish
- Enjoy This Italian Braised Lamb At Easter Or Any Day!
- Some Other Recipes You May Enjoy!
- 1,000 Foods To Eat Project
- Italian Braised Lamb In Egg And Lemon Sauce
This Italian lamb dish is absolutely amazing. Tender and succulent lamb in a zingy and zesty lemon and egg sauce is a favorite of Romans during Easter. I believe it will become an Easter favorite for you too!
Why You Should Make This Braised Lamb Dish
This exquisite lamb dish MUST be experienced, at Easter or anytime of the year you crave some tender lamb! You will want to make this dish because:
- It's absolutely delicious! Cooked until tender, the lamb is served with a fantastic lemon and egg sauce that is silky smooth
- Lamb and egg are symbolic of the Crucifixion and Resurrection (respectively), so this dish is perfect for celebrating Easter
- For such a sumptuous dish, it's actually very easy to make!
- Braised Lamb In Egg And Lemon Sauce aka Abbacchio Brodettato, is one of the 1,000 Foods To Eat Before You Die!
1,000 FOODS TO EAT BEFORE YOU DIE
I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Abbacchio Brodettato is listed in the Italian section and this is food #60 in my project.
In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Italian Braised Lamb In Egg And Lemon Sauce before, please be sure to take the time to enjoy this MUST try food!
What Does Abbacchio Brodettato Mean?
Abbacchio refers to a "freshly slaughtered suckling lamb" (sourced from LaCucinaItaliana.com). Furthermore, the lamb should be less than 11 pounds and the color of its meat should be pale pink.
Brodettato means "in a little broth" and the verb "brodettare" means "to thicken a dish with egg yolk and lemon juice."
So this dish is aptly named! Now, it is very difficult to obtain meat from a young lamb where I am, therefore I will be using lamb stew meat in this recipe.
Ingredients You Will Need For This Dish
There are two phases to making this dish. The first phase involves braising the lamb until it is nice and tender. The ingredients you will need for this phase are:
- Lamb stew meat
- Olive oil
- Chicken broth
- Garlic
- Onion
- Flour
- Dry white wine
- Prosciutto
- Salt and pepper
The second phase involves adding the lemon and egg sauce, which is done at the end of the cooking time. Ingredients needed for this phase are:
- Egg yolk
- Zest and juice from ½ lemon
- Marjoram (I couldn't find fresh marjoram so used ground dry marjoram)
- Pepper
- Italian parsley (as a garnish)
Now let's get ready to prepare a MOST succulent and tender lamb!
Instructions To Make This Braised Lamb Dish
Begin the first phase by seasoning the pieces of the lamb stew meat with salt and pepper, then add a little flour to the meat.
Next, sauté minced onion and garlic, and chopped prosciutto in hot olive oil for around 3 minutes.
Then increase the heat and add the lamb to the onion and prosciutto mixture. Brown the lamb on all sides and then stir in the wine until it evaporates.
It's time to then add the chicken broth and reduce the heat to a simmer. Cover the pan and braise the lamb until it is nice and tender. From time to time check it and add additional broth if you feel the lamb is becoming too dry. This should take around an hour. However, continue to braise a little longer until the lamb is truly tender.
Please note that you want the sauce to be on the thicker side and not too thin. The sauce will be rich and flavorful!
Now get ready for the second phase which is a little tricky but not too bad! A few minutes prior to finishing braising the lamb, make the egg and lemon sauce. Combine egg yolk, lemon juice and zest, some marjoram and pepper in a small bowl and whisk well.
When the lamb if fully cooked and tender, turn down the heat to low or better yet even take it off the heat.
Add the egg and lemon sauce and stir well to combine. If this sauce is added when there is heat, you run the chance of the egg scrambling...and we don't want that to happen! We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon. 🥚🍋
Enjoy This Italian Braised Lamb At Easter Or Any Day!
This tender and delicious lamb with the zingy zesty taste is PERFECT for Easter or for any day!
It would be lovely to serve this with some Italian focaccia bread, to mop up any of the extra sauce that remains.
Enjoy it at Easter as many Romans do, or treat yourself anytime you crave a stupendous and flavorful lamb dish!
Some Other Recipes You May Enjoy!
Indulgent Amarone Red Wine Risotto
1,000 Foods To Eat Project
Please join me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.
If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
Italian Braised Lamb In Egg And Lemon Sauce
Equipment
- 1 Large covered skillet
Ingredients
Braised Lamb
- 1 lb lamb stew meat cut into cubes or bite sized pieces
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 small onion minced
- ½ cup dry white wine
- ½ cup chicken broth (low salt) may need more if the mixture becomes too dry
- ½ tablespoon flour
- 2 oz chopped prosciutto
- ¼ ts salt
- ¼ ts pepper
Egg and Lemon Sauce
- 1 egg yolk
- ½ lemon juice juice from ½ a lemon
- ½ lemon zest zest from ½ a lemon
- ¼ ts marjoram use fresh if you can find it but if not use ground dry marjoram
- ¼ ts pepper
Garnish
- 2 sprigs Italian parsley chopped
Instructions
- Begin the first phase by seasoning the pieces of the lamb stew meat with salt and pepper, then add the flour to the meat and stir to coat the lamb.
- Add olive oil to your skillet set on a medium high heat. Sauté minced onion and garlic, and chopped prosciutto in hot olive oil for around 3 minutes.
- Increase the heat and add the lamb to the onion and prosciutto mixture. Brown the lamb on all sides and then stir in the wine until it evaporates. Then add the chicken broth and reduce the heat to a simmer. Cover the skillet and braise the lamb until it is nice and tender. From time to time check it and add additional broth if you feel the lamb is becoming too dry. This should take around an hour. However, continue to braise a little longer until the lamb is truly tender.
- A few minutes prior to finishing braising the lamb, make the egg and lemon sauce. Combine egg yolk, lemon juice and zest, some marjoram and pepper in a small bowl and whisk well.
- When the lamb if fully cooked and tender, turn down the heat to low or better yet even take it off the heat. Add the egg and lemon sauce and stir well to combine. If this sauce is added when there is heat, you run the chance of the egg scrambling...and we don't want that to happen! We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon.
- Garnish with some Italian parsley, and enjoy your succulent Abbacchio Brodettato!
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