Lamb in lemon sauce
( Agnello al limone )

Lamb in lemon sauce recipe

Preparation

• - Pour olive oil into a large saucepan.
• - Remove visible fat from lamb leg.
• - Bone lamb leg obtaining pieces not too big and transfer them directly into your pan.
• - Warm up the milk.

Cooking

• - Brown lamb pieces on all sides on medium heat for few minutes.
  Use kitchen clamp not to prick the meat.
• - Pour in warm milk and season to taste with salt.
• - Reduce heat and continue cooking for about 40 minutes or until your lamb is tender.
  Don't completely reduce the cooking juice.
• - Turn off the stove, remove lamb pieces with a skimming ladle and keep them warm.

Just before serving

• - Beat eggs with lemon juice, a pinch of salt, parsley and pepper (if liked).
• - Pour beaten eggs into the pan together with saffron and semolina.
• - Stir constantly with a whisk, over a very low heat, until your 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 lamb some hours ahead (even the day before) and make 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 this dish the day after.

Menu planning

• - You have to combine this dish with other courses carefully for the presence of lemon sauce. I 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 lamb in lemon sauce. Complete with a dessert. It's a typical Italian menu, really! The links to all recipe in the next paragraph.

Useful links for this recipe

• - Here are the links to the suggeste recipes above: focaccia with fava beans (starter) and cavatelli with rocket and olives (first course).
  Consult our dessert directory to look for your Italian favorite cake or dessert.
• - Interested in more details on lamb? follow the link.

Healthy eating

• - 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
  - 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 Italian lamb recipes 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!
• - This lamb dish has only 0.5 grams of fiber.

Loretta

What's the right wine for " Lamb in lemon sauce "?

Our suggestion is to match a good red wine to this lamb dish such as Piedirosso (red wine of Campania).