Stufato di Agnello (Lamb Stew)

• 1- 1/2 pound Leg Of Lamb, Cubed
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Extra Virgin Olive Oil
• 10 ounces, weight Pearl Onions
• 1 clove Garlic, Crushed
• 1 cup Dry White Wine
• 1/2 cups Stock
• 2 Tablespoons Herb Mixture (Oregano, Thyme, Parsley), Roughly Chopped
• 2 whole Egg Yolks
• 1 Tablespoon Lemon Juice
• Salt And Pepper, to taste

1. Into a large saute pan heat butter and oil over medium heat.
2. When melted add the lamb cubes and cook until brown.
3. Remove and keep warm.
4. Add onions and garlic to the same pan and saute until golden brown (approximately 5 minutes).
5. When onions have finished cooking, add the lamb back into the pan.
6. Season with salt and pepper.
7. Pour in the wine and allow to reduce by half.
8. Add in the stock and herbs, stir together, cover and allow to cook until sauce has reduced by half.
9. While lamb mixture is cooking, place the egg yolks and lemon juice into a small bowl and stir together.
10. When sauce has reduced, take pan off of heat.
11. Temper the eggs by gradually adding some of the sauce into the egg mixture.
12. When the egg mixture has been tempered add all of it back into the lamb mixture.
13. Mix together well.
14. Garnish with additional fresh herbs.

butter, olive oil, onions, clove garlic, white wine, stock, oregano, egg yolks, lemon juice, salt

Taken from tastykitchen.com/recipes/main-courses/stufato-di-agnello-lamb-stew/ (may not work)