Agnello al limone
Lamb in lemon sauce
The lamb in lemon sauce is a typical recipe we tasted during a trip in Sardinia. The combination of lemon juice, milk and egg with the lamb tastes so fantastic according to us ... It is worth to test this lemon-flavored lamb and learn how to prepare it very well to impress your family and friends with an unusual lamb recipe! Spring and summer recipe. Look at other lamb recipe ideas if you like lamb.
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yeld for 4
- 1 800g (1 3/4 pound) leg of lamb
- 300ml (10 fluid ounces - 1 1/4 cup) low fat milk
- 3 whole eggs
- 1 little lemon
- 50g (1 3/4 ounce - 1/3 cup) semolina
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- Pinch of saffron
- 2 tablespoons + 1/2 teaspoon extra virgin olive oil
- Salt
- Freshly ground black pepper or chilly (if liked)
- Time:
preparation: 15 minutes
cooking: 45 minutes
total: about 70 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 370 (kCal) 19 % GDA (*) - 1550 (kJ)
Protein: 39.8 (g) 80 % GDA
Total fat: 18.0 (g) 26 % GDA
Total carbohydrate: 13.1 (g) 5 % GDA
Sugars: 3.8 (g) 5 % GDA
Lamb in lemon sauce recipe
Preparation
- - Pour the olive oil into a large saucepan.
- - Remove the visible fat from the leg of lamb.
- - Bone the leg of lamb obtaining pieces not too big and transfer them directly into the pan.
- - Warm up the milk.
Cooking
- - Brown the lamb pieces on all sides on medium heat for few minutes. Use kitchen clamp not to prick the meat.
- - Pour in the warm milk and season to taste with salt.
- - Reduce the heat and continue cooking for about 40 minutes or until the lamb is tender. Don't completely reduce the cooking juice.
- - Switch off the gas, remove the lamb pieces with a skimming ladle and keep them warm.
Just before serving
- - Beat the eggs with a pinch of salt, parsley and pepper (if liked).
- - Pour the beaten eggs into the pan together with the saffron and semolina.
- - Stir constantly with a whisk, over a very low heat, until the sauce thickens.
- - Spoon this lemon sauce on the top of lamb pieces and serve immediately.
Note
Tips
- - The most delicate step is making the sauce. Be careful: the flame must be very low and you can't overcook.
- - You can cook the lamb some hours ahead (even the day before) and make the last step just before serving.
- - If you find saffron stamens use a Tbsp of them, chopped.
- - Cook the right quantity of lamb. You can' t warm the dish the day after.
Menu planning
- - You have to combine this dish with other courses carefully for the presence of lemon sauce. We suggest to serve focaccia with fava beans (cut into pieces) as starter and cavatelli with rucola and olives as first course (a very tasty pasta dish). Then the lamb in lemon sauce. Complete with a dessert. It's a typical Italian menu, really!
Healthy eating
- - Daily menu. Lemon-flavored lamb has a lot of ingredients source of protein: lamb, egg and milk. So it's very rich in protein. Besides you have to remove the visible fat very well not to increase tha fat amount. Another reccomendation: don't use more olive oil for the same reason! If you follow our doses and recipe directions strictly you can contain the fat.
For all these reasons I suggest to choose this recipe for a great occasion. Daily recipes should be simplier but tasty. Remember my words!
Eat lamb in lemon sauce rarely but everyone of us shouldn't eat meat frequently as the nutritionists suggest.
Anyway if you decide to make it for your family remember:
- most of the foods, main source of protein, should be eaten at dinner and the calories eaten at dinner should be 500 - 600 (25 to 30% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals)
- plan the remaining meals on vegetables, fruit and total carbohydrates that are very low in this dish.
For lunch prefer a tasty vegetarian pasta dish and fruit. It could be perfect a rice dish too!
And what's for dinner together with this lamb dish? a lot of raw seasonal vegetables or green salads with a portion of bread (50g - 1 3/4 ounce) to accompany it. Another tip: a tasty vegetable soup for your hungry family! - - Celebration menu. If you prepare it for a celebration menu don't worry too much about the nutrition facts. It's a rare event.
- - This lamb dish has only 0.5 grams of fiber.
- - The recommended portions of meat per week must not be more than 3 to 4, included cuts (not more than one per week).
Anyway give preference to poultry. - - If you want to drink a glass of wine remember you have to add 80-85 calories per 100ml.
- - I remember you our original home recipes can be made without salt. There is always a combination of flavors that substitutes salt. Other no salt recipes ...
By Loretta
What's the right wine ?
Our suggestion is to match a good red wine to this lamb dish such as Piedirosso (red wine of Campania).
The author Loretta Sebastiani lives in Italy (IT)
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