How to Make Speedy Lamb with baby courgettes, in an egg-lemon sauce

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The ingredients needed to make Lamb with baby courgettes, in an egg-lemon sauce:

1. Prepare 1 kg lamb, boned
2. Make ready 1 kg very young and tender courgettes
3. Take 1 tbsp olive oil or margarine
4. Take 1 onion, chopped
5. Make ready 3 cups warm water
6. Prepare parsley, chopped
7. Make ready 2 eggs
8. Prepare juice of 1 lemon
9. Prepare 1 tsp corn starch or flour
10. Make ready salt and pepper

As I mentioned in my earlier posts this week, Easter is celebrated in Italy by eating egg and lamb. So it was a given that the main course for our Easter dinner To make it even more appropriate for Easter, the sauce of this lamb dish is made with an egg yolk. Abbacchio Brodettato is a lamb dish from Lazio. Lamb (or kid) cooked with Romaine lettuce, dill, celery, and green onions is topped with the traditional avgolemono (egg-lemon sauce) for a Greek favorite.

Steps to make Lamb with baby courgettes, in an egg-lemon sauce:

1. Heat the oil in a pot.  Season the piece of lamb with salt and pepper and brown it in the pot on all sides.  Add the chopped onion, saute, add the 3 cups of warm water and allow to simmer until the meat is almost tender.
2. Lightly sauté  the courgettes in a frying pan after having seasoned them first.  Place them alongside the meat in the pot, add the finelly chopped parsley and allow the meal to simmer until the courgettes are done.  If we deem it necessary, we can add more warm water.
3. Beat the eggs in a bowl.  Add in the lemon juice and corn flour, and continue beating till the corn flour is dissolved.  If necessary, season with salt.  Add spoonfuls of the juice from the meat to the beaten eggs to temper.  When the egg mixture is warm, pour it over the other ingredients in the pot.  Grab the handles of the pot and give it a few good twirls to distribute the sauce through the whole dish.

Abbacchio Brodettato is a lamb dish from Lazio. Lamb (or kid) cooked with Romaine lettuce, dill, celery, and green onions is topped with the traditional avgolemono (egg-lemon sauce) for a Greek favorite. When the fricassee has cooked and only a small amount of liquid remains in the pot, turn off heat. In a small bowl, whisk together the egg whites. You need drums lamb finely chopped onions.

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