2 lb cubed lamb
1 medium onion
1 medium carrot
1 stalk celery
4 tbsp extra-virgin olive oil
1 cup dry white wine
1 large egg
1 lemon
salt and pepper to taste
1 tbsp freshly minced parsley
Directions
Rinse the lamb and pat dry.
Chop the celery, onion and carrot.
Heat the oil in a pan, add celery, onion and carrot, and cook for about
3-5 minutes on medium heat.
Add the lamb and brown it on all sides for about 5 minutes.
Add salt and pepper.
Pour in the wine and allow it to evaporate on high heat.
Lower the heat and allow to cook covered for about 30 to 40 minutes or
until done. If there is a lot of liquid, towards the end of the cooking
uncover the lamb and allow most of the liquid to evaporate.
In a separate bowl, whisk the egg with the lemon juice until emulsified.
Remove the lamb from the heat, adjust the salt and pepper, and pour in the
egg lemon sauce, stirring quickly.
If you like, you can add some fresh parsley. Serve immediately.
