CookEat Recipe
Lamb with Garlic, Parsley and Lemon Eggs
Small fried lamb-loin pieces finished with garlic and parsley, then lightly bound with eggs, Parmesan and lemon.
Method
Steps
Step 1
Gather the ingredients: 500 g boneless lamb loin, cut into 2–3 cm pieces; 20 g plain fresh lard; 1 garlic clove, finely chopped; 1 tablespoon chopped parsley; Salt and black pepper; 2 eggs; 15 g finely grated Parmesan, a generous pinch; Juice of half a lemon.
Step 2
Pat the lamb pieces dry. Heat the lard in a frying pan over moderate heat and fry the lamb, turning, until browned and cooked to at least 71°C, about 8–12 minutes depending on the pieces. Lift out onto a warm plate.
Step 3
Transfer the remaining cooking fat to a clean shallow saucepan. Add the garlic and parsley and cook briefly until the garlic just colours, about 30–60 seconds, without burning. Return the fried lamb, season with salt and pepper and turn over gentle heat for about 1–2 minutes so it takes up the seasoning.
Step 4
Whisk the two eggs with the grated Parmesan and juice of half a lemon in a bowl. Lower the heat and pour over the hot lamb, stirring gently so the eggs thicken around the pieces instead of forming a solid omelette.
Step 5
Continue gently until the egg mixture reaches 74°C and forms soft moist curds, about 1–2 minutes, then remove from the heat and serve immediately. Do not leave a raw liquid egg sauce.
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