INGREDIENTS:
- 1 1/2 lbs of leftover Roasted Leg of Lamb – chopped into cubes
- 1 small package of pearl onions
- 1 clove of garlic – crushed
- 1 cup of dry white wine
- 1/2 cup of stock
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 2 tbsp mixture of herbs {oregano, parsley, thyme} – roughly chopped
- 2 egg yolks
- 1 tbsp lemon juice
- s/p
INSTRUCTIONS:
- Into a large saute pan heat butter and oil over medium heat, when melted add the onions & garlic and saute until golden brown (approx 5 mins).
- When onions have finished cooking, add the lamb. Season with salt and pepper. Pour in the wine and allow to reduce by half.
- Add in the stock and herbs stir together cover and allow to cook until sauce had reduced by half.
- WHILE lamb is cooking, place the egg yolks and lemon juice into a small bowl and stir together. When sauce has reduced, take pan off of heat.
- Temper the sauce by GRADUALLY adding some of the sauce into the egg mixture. When mixture has been tempered add all of it to the lamb.
- Mix together well. Garnish with additional fresh herbs.
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