The Paschal Lamb

This is another winner from Christine Hickman's class, "Pasqua Italiana" (Italian Easter) class. This is a simple, but incredibly rich, Lamb Stew from Sicily. This, a crusty loaf of bread and a salad would make an amazing meal.

Sicilian Easter Lamb Stew

 

SICILIAN EASTER LAMB STEW

(serves 8)

1. 2 TBS EVOO
2. 1 onion, minced
3. 4 pounds boneless lamb stewing meat,cut in large chunks
4. 2 3/4 cups meat broth (enough to cover the lamb completely)
5. 6 egg yolks
6. Juice of 4 lemons
7. 1 pint heavy cream
8. 1 TBS corn starch for very 2 cups liquid, dissolved in 1/4 cup water (optional)
9. Salt and freshly ground black pepper

In a large casserole warm the oil and saute the onion until it is translucent. Add the lamb pieces and cover with broth. Cook over medium-low heat until the lamb is tender. This could take anywhere from 45 minutes to a couple of hours.

Remove the lamb from the broth and keep it warm, Degrease the broth. (The recipe may be done ahead to this point. If you do, you can chill the broth and remove the fat when it has solidified. You can reheat the lamb in a 350 degree F oven for 30 minutes.)

Warm the broth off the fire. Whisk in the egg yolks and lemon juice and mix well. over a very low flame whisk in the cream bit by bit.

Turn the fire up to medium and slowly stir in the cornstarch mixture, whisking to prevent lumps from forming.As the sauce thickens, add the lamb, season with salt and pepper and serve immediately.