Braised Lamb with Egg and Lemon
For the original recipe and instructions, see “Braised Lamb with Egg and Lemon” at cooking.nytimes.com
Ingredients
- 4 pounds boneless lamb shoulder, cut in 3-inch pieces
- Salt and pepper
- Extra-virgin olive oil
- 1 large onion, diced
- 4 large garlic cloves, chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- Pinch of saffron, crumbled (optional)
- ½ cup white wine
- 4 cups good chicken broth
- 2 sprigs thyme
- 2 sprigs rosemary
- Bay leaf
- 1 cup fregola, or use Israeli couscous
- 4 egg yolks
- ½ cup lemon juice, plus 1 teaspoon lemon zest
- 3 tablespoons chopped parsley
- 3 tablespoons chopped celery heart leaves
- 4 hard-cooked eggs (8 to 9 minutes) at room temperature, for garnish
Recipe copyright
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