As I mentioned in my earlier posts this week, Easter is celebrated in Italy by eating egg and lamb. So it was a given that the main course for our Easter dinner would be lamb. To make it even more appropriate for Easter, the sauce of this lamb dish is made with an egg yolk. Abbacchio Brodettato is a lamb dish from Lazio, the region around Rome. Abbacchio is suckling lamb, but any young lamb will do to make this dish. This dish has a very original taste, as lamb is not often combined with prosciutto, lemon, and egg yolk. It works very well and the lamb is very tender. It is almost like eating white meat, and therefore it can be no surprise that a full-bodied oaked white wine is a better pairing for this than red wine.
600 grams (1.3 lbs) lamb shoulder, in cubes
50 grams (2 oz) prosciutto, thinly sliced and roughly chopped
2 Tbsp extra virgin olive oil
1/2 Tbsp flour
125 ml (1/2 cup) dry white wine
1 small onion, chopped
1 Tbsp chopped fresh flatleaf parsley
1 egg yolk
juice and grated zest of 1/2 lemon
pinch of dried oregano or marjoram
salt and freshly ground black pepper
If cooking sous-vide, transfer the contents of the pan to a zip-loc sous-vide pouch and seal it with as little air as possible using the water deplacement method. Cook sous-vide for 24 hours at 57C/135F.
After cooking sous-vide (I neglected to take a picture, sorry), transfer the contents of the pan back to the pouch. If you’d like to concentrate the sauce, start with the liquid only, cook it over high heat, stirring, until it has reached the desired thickness, and then add the meat.
Like I already mentioned in the introduction, this pairs best with a full bodied white. We enjoyed it with a Verdicchio dei Castelli di Jesi Riserva, partly aged in new oak barriques.