Recipe by Ilysse
I found this in a book (I will update as soon as I figure out which one). I made a few changes and now it is my own. This makes a wonderful sauce and the lamb is perfect. I hope you enjoy it too. Serve it as a meat dish as part of a larger meal or with pasta, risotto, polenta or mashed potatoes or as suggested by the book with 6 slices of good Tuscan bread, 1" thick toasted and rubbed with garlic arranged on a platter and the lamb spooned over, yum! The egg yolk at the end really gives it a nice touch.
Top Review by HUNGRYITALIANBOYS
This is a keeper! My boys loved this! I followed the recipe almost exactly but I cooked in a crockpot on high for 4 hours, then low for 6. So I added a small can of chicken stock for extra liquid. But everthing else the same! Thanks for posting this ;)
- 3 lbs boneless leg of lamb, trimmed,lamb stew meat works well,i have also used chops with the bone and it works just as well jus
- 1 large onion, peeled and chopped (any color but green)
- 2 cloves garlic, peeled and chopped,to taste
- 6 fresh sage leaves, chopped (dried can be subed in a pinch)
- 1⁄2 cup olive oil
- 1 cup dry white wine
- 1 (2 lb) can diced tomatoes, drained (get the best you can afford)
- salt and pepper
- red pepper flakes, to taste (a little will go a long way)
- 2 large egg yolks
Directions See How It's Made
- Heat oil in heavy casserole and saute onion until soft.
- Add garlic and sage, saute a minute or two more.
- Add lamb and brown on all sides.
- Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
- Lower heat and let reduce for 5 minutes or so.
- Add tomatoes and season with salt, pepper, and pepper flakes.
- Cover and simmer for 1 hour.
- When the meat is cooked and soft remove the pan from the heat.
- Beat the egg yolks into the sauce.
- Serve hot and enjoy!