STUFATO DI AGNELLO – LAMB STEW

1 1/2 lbs of leftover Roasted Leg of Lamb - chopped into cubes
1 small package of pearl onions
1 clove of garlic - crushed
1 cup of dry white wine
1/2 cup of stock
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 tbsp mixture of herbs {oregano, parsley, thyme} - roughly chopped
2 egg yolks
1 tbsp lemon juice
salt/pepper

What to do:

Into a large saute pan heat butter and oil over medium heat, when melted add the onions & garlic and saute until golden brown (approx 5 mins). When onions have finished cooking, add the lamb. Season with salt and pepper. Pour in the wine and allow to reduce by half. Add in the stock and herbs stir together cover and allow to cook until sauce had reduced by half. WHILE lamb is cooking, place the egg yolks and lemon juice into a small bowl and stir together. When sauce has reduced, take pan off of heat. Temper the sauce by GRADUALLY adding some of the sauce into the egg mixture. When mixture has been tempered add all of it to the lamb. Mix together well. Garnish with additional fresh herbs.

Buon Appetito!