No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Abbacchio O Capretto Brodettato: Baby Lamb With Egg Sauce

  • Yield: 6 servings


  • 3 pound baby lamb loin
  • Salt
  • Freshly ground black pepper
  • 1 1/2 fresh lemons
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup chopped onions
  • 2 ounces Parma ham, finely diced
  • 4 teaspoons all-purpose flour
  • 2 cups dry white wine
  • 3 egg yolks
  • 1 teaspoon grated lemon zest
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1/2 teaspoon finely chopped fresh marjoram leaves


  • Cut the lamb into 1-inch cubes. Season the lamb cubes with salt and pepper. Toss the meat with the juice from half of a lemon. Mix well.
  • In a large sauté pan, over medium heat, add the oil and butter. When the oil/butter is hot, add the lamb, onions, and ham, cook until the lamb is brown on all sides, about 6 to 8 minutes.
  • Sprinkle the flour over the lamb and continue to cook for 1 minute.
  • Stir in the wine and bring to a simmer, cover and cook for 30 minutes.
  • In a small mixing bowl, beat the egg yolks. Add the lemon zest and the juice from the remaining lemon. Slowly stir the egg mixture into the lamb and cook for 2 minutes, stirring constantly so the eggs won't curdle. Remove from the heat and stir in the parsley and marjoram. Season with salt and pepper.
  • Spoon the lamb onto serving plates and serve immediately.