Lamb with Egg Sauce

Tender lamb chunks braised in white wine, finished with a silky egg and lemon sauce, served with asparagus and bread.

Lamb Main Course High Protein Italian Cuisine

Estimated Nutrition

Calories

1052.1

kcal / serving

4208.4 kcal total

Carbs

54.6g

per serving

218.4 g total

Fat

62.1g

per serving

248.6 g total

Protein

60.7g

per serving

242.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

whole

piece

Egg

yolks only

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

loaf

Ciabatta Bread

Liquids

150

Dry White Wine

one glass

Meat

900

Leg Of Lamb

boned, cut into fairly large chunks

NutsSeeds

tbsp

Parsley

fresh, coarsely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Extra Virgin Olive Oil

Vegetables

piece

Onion

large, sliced

stalk

Asparagus

stems

Method

Heat oil in a large pan and cook the onion until tender.

Add the lamb and fry for 5 minutes until browned.

Stir in the white wine and seasoning, then braise covered for 20 to 30 minutes.

Beat the whole egg and yolks with parsley and lemon juice in a bowl.

Remove the pan from heat and stir in the egg mixture to create a smooth sauce.

Simmer or steam the asparagus stems until soft.

Serve the lamb immediately with ciabatta bread and asparagus.