Egg and lemon agnello

Ingredients for 4 servings:

• 800 g boneless leg of lamb or lamb fillet
• 1 tsp rosemary, dried
• 200 ml white wine
• 1 medium-sized onion(s), diced
• 2 cloves garlic, finely chopped
• 3 eggs
• 3 tbsp lemon juice
• 50 g cheese (Pecorino) or Parmesan, grated
• Salt
• pepper
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lamb with egg and lemon

Remove excess fat and tendons from the lamb. Then cut into bite-sized pieces. Sear the meat in the olive oil for a few minutes. Remove the meat, add a little more olive oil and then sauté the onion and garlic. Add the rosemary. When the onion is slightly translucent, add the meat back in and sauté for another 2 minutes. You can add a little salt and pepper during this time. Deglaze with white wine and simmer over low heat for about 10 minutes. Mix the eggs with the pecorino cheese and lemon juice and slowly add to the meat, stirring constantly. Then stir until the sauce thickens slightly. Make sure the egg does not curdle. The sauce should be creamy. Season to taste. Serve immediately with crusty white bread.