Braised Puglian style lamb
Serving size: 2
Preparation time: 20 mins
Cooking time: 2 hours
Ingredients:
Featured in:
April 2012
Preparation time: 20 mins
Cooking time: 2 hours
Ingredients:
600g of spring lamb (leg) meat,
200g of big leaf spinach (use dandelion if possible)
200g of grated pecorino cheese
1 tablespoon of English mustard
6 eggs
3lt of lamb stock
2 tablespoons of mix chopped tarragon, thyme and dill
50ml of olive oil
50ml of extra virgin olive oil
2 sliced red onions
Pinch of nutmeg
Salt and black pepper to taste
Featured in:
April 2012
Method:
In a deep pan cook the onions with the olive oil. Add the seasoned sliced lamb meat and cook for 2 minutes. Wet with the white wine and add the stock. Cook for 1½ to 2 hours on low heat.
Meanwhile, in a bowl mix the eggs, pecorino, chopped herbs, nutmeg, and mustard then mix well.
Five minutes before serving the dish add the washed spinach leaves and cook for 1 minute. Finally add the egg mixture and mix well. Serve with Puglian bread and a drizzle of extra virgin olive oil.
Archives
Never miss a copy!
Big savings when you take out a subscription.
Be Seen!![]()
![]()
KM Media and Marketing are working in partnership with the Lincoln Visitor Information Centre, Lincoln City Council and Visit Lincolnshire to produce a Lincoln Visitor Guide for summer 2025.![]()
![]()
The Lincoln Visitor Guide will serve as a pocket friendly guide to the city and its many attractions. ![]()
![]()
As well as being distributed via the KM Media and Marketing racking service, the guide will be available from the Lincoln Visitor Information Centre.![]()
![]()
To advertise contact us today on 01522 692542 or email f.thomas@km-media.co.uk / z.thirling@km-media.co.uk
