By Ilysse on January 24, 2005
"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."
Serving Size: 1 (469 g)
Servings Per Recipe: 4
"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 ;)"
"Very good recipe, I used stewed lamb meat and served it with pasta. Didn't change a thing. You're right, the egg yolks do give it a nice touch. Thanks."