There is also a baked version, but the lamb broth remains a real treat at Sora Lella. Prepared with egg fricassee, lemon, and Parmesan cheese, it attracts foodies from all over the world to this historic Roman restaurant.
Recipe taken from Annamo bene: la cucina romana di Sora Lella
Photo by Marco Varoli
Ingredients for 4 people
- 2 kg of lamb shoulder
- 1 tablespoon of puntarelle sauce
- 1 teaspoon of tomato paste
- 4 eggs
- a handful of Parmesan cheese
- 2 cloves of garlic
- a bouquet garni with bay leaves, rosemary, and sage
- a glass of dry white wine
- fresh parsley
- the zest of half a lemon
- extra virgin olive oil
- salt, black pepper
Procedure
Cut the lamb shoulders into five pieces each and brown them with a drizzle of oil in a non-stick pan over medium heat.
When they are golden brown, lower the heat, add the crushed garlic, and continue to brown for a few more minutes. Add the bouquet garni and allow the flavors to blend; add the tomato paste and the puntarelle sauce. Season with salt and pepper.
Remove the garlic and let the flavors blend, stirring for another couple of minutes. Pour in the white wine and increase the heat. Once the alcohol has evaporated, add about 1.5 liters of water and bring to a boil. Then reduce the heat to low and let it cook, leaving a small gap between the pot and the lid.
After 30 minutes, turn off the heat and allow to cool, grate the lemon zest and leave to rest in the pan for a few minutes.
Meanwhile, beat the four whole eggs in a bowl with a pinch of salt, Parmesan cheese, and parsley. Turn the heat back on low. Pour the mixture over the lamb, mix in the eggs until you see a thick cream form, then turn off the heat. At this point, the lamb is ready to be served. Sprinkle with a little freshly chopped parsley and bring to the table.
