Abbacchio alla Romana (Lamb with Artichoke hearts and Egg Sauce)

from the Pleasures of Italian Cooking by Romeo Salta 

submitted by Marilyn Clemens 

preparation time: 1 hour 

serves 6 

 

2 tablespoons butter 

3 pounds shoulder of lamb, cut in 1-inch cubes (you can use a leg of lamb) 

2 ½ teaspoons salt (or less) 

¼ teaspoon freshly ground black pepper 

½ cup dry white wine 

½ cup beef broth 

1 package frozen artichoke hearts, cooked and drained 

4 eggs 

½ grated Parmesan cheese 

2 tablespoons minced parsley 

 

Preheat oven to 350 degrees F.  

 

Place a deep skillet with oven-proof handle or casserole over medium high heat and melt the butter. Season lamb with 2 teaspoons salt and the pepper then add lamb to skillet to brown on all sides. Add the wine; cook until evaporated. Mix in the broth; cover and bake in a 350 degrees F oven for 45 minutes, adding the artichokes after 35 minutes. 

 

Beat the eggs, remaining salt, the cheese and parsley. Pour over the lamb and artichokes.  Bake uncovered, 10 minutes longer.