Braised Puglian style lamb

Serving size: 2
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.



Never miss a copy!

Big savings when you take out a subscription.

BEST FOOD TO YOUR DOOR - VOTING NOW OPENWe need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in 2022. Click here to vote bit.ly/lincstasteawardsWe are asking you, customers and connoisseurs of the best eateries, hospitality venues, producers, pubs and venues, to send in your nominations. Closing date for nominations 26th August 2022. ... See MoreSee Less

2 hours ago  ·