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Recipe by Emporion
Lamb broth-style is a typical dish of Roman tradition. It is a tasty lamb-based main course, enriched with a delicious sauce made from eggs and lemon.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Put the lard in a saucepan. Add the ham and the chopped onion.
Step 2 of 9: Let it brown, then add the pieces of lamb.
Step 3 of 9: Season with salt and pepper and, when the lamb has browned, add the flour, about one tablespoon.
Step 4 of 9: Stir and after a couple of minutes pour in a glass of white wine
Step 5 of 9: When the wine has evaporated, add enough water to almost cover the lamb
Step 6 of 9: Let it cook until a thick sauce forms.
Step 7 of 9: Ten minutes before serving, put 2 or 3 egg yolks and the juice of one lemon in a bowl.
Step 8 of 9: After whisking everything together, pour the mixture over the lamb and let it cook for 5 to 6 minutes over very low heat so that the egg thickens without curdling.
Step 9 of 9: Serve the lamb piping hot, garnished with chopped fresh parsley.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten and Eggs
In gray: not detectedDetected
| Average values | Per serving431 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,545 kJ608 kcal | 590 kJ141 kcal |
| Fat | 35.47 g | 8.23 g |
| of which saturated fatty acids | 13.84 g | 3.21 g |
| Carbohydrates | 5.13 g | 1.19 g |
| of which sugars | 4.01 g | 0.93 g |
| Fibre | 1.25 g | 0.29 g |
| Protein | 57.58 g | 13.36 g |
| Salt | 0.43 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
