Lamb in White

Finely chop the onion and crush the cloves of garlic. Heat the extra virgin olive oil in a shallow pan, then add onion and garlic and leave them gently sauté Cook gently until the onion becomes soft and translucent, without darkening. The aroma should be fragrant and the sauce should not burn.

Cut the lamb into not too small stew pieces. Remove the cloves of garlic from the shallow pan, raise the heat and add the meat to the soffrittoBrown the pieces well, turning them, until the surface turns a uniform golden brown: a lively browning concentrates the juices and prepares the meat for cooking in the liquid.

Pour the Vernaccia of Oristano on the well-browned lamb and let it cook over high heat until the alcoholic part evaporates. Wait until the wine's aroma loses its pungent note and the liquid reduces noticeably, covering the bottom of the shallow pan without drying it completely.

Season with salt to taste, add the bay leaves and pour in some of the meat broth. Lower the heat and bring the liquid to a gentle boil. Continue cooking, adding more broth little by little as the stock begins to reduce, so the meat stays moist and the sauce retains a runny consistency.

When the lamb is almost cooked and the juices are still there, chop the fresh parsley leaves by hand and add them to the shallow panStir gently and continue cooking to distribute the herbaceous aroma without drying out the liquid too much. It should remain sufficient to accommodate the final cream.

Collect the egg yolks in a bowl and beat them with a whisk together with a tablespoon of salt. Squeeze the lemons, strain the juice if necessary, and add it to the egg yolks, mixing until the mixture is uniform, smooth, and fluid, with no streaks between the liquid and the yolk.

Reduce the shallow pan over the lowest possible heat and gradually pour the egg yolk and lemon mixture over the stew, stirring constantly. As soon as the sauce becomes creamy and coats the meat, remove the shallow pan from the flame: the residual heat is sufficient, while boiling would cause the egg to curdle.