4 - 6 servings
25 g (1 oz) 2 Tbs Butter
2 Tbs Vegetable oil
1 kg (2 lb) Lean lamb (leg if possible), cut into cubes
1 Small onion, finely chopped
2 Garlic cloves, crushed
2 tsp Chopped fresh sage
Salt and pepper to taste
175 ml (6 fl oz) 3/4 cup Dry white wine
125 ml (4 fl oz) 1/2 cup Chicken stock
2 Egg yolks
Parsley sprigs (to garnish)
1. Melt the butter with the oil in a flameproof casserole or saucepan. Add the lamb and fry until it is evenly browned. Transfer to a plate.
2. Add the onion and garlic to the casserole and fry until the onion is soft. Stir in the sage, seasoning, wine and stock, and bring to the boil. Return the meat to the casserole, reduce the heat to low and cover. Simmer the mixture, stirring occasionally, for 1 1/2 hours, or until the meat is cooked through and tender.
3. Meanwhile, grate the rind of one of the lemons and set aside. Beat the egg yolks and juice from both lemons together until they are mixed. Stir in the rind and seasoning to taste.
4. Stir about 3 tablespoons of cooking liquid from the casserole into the egg yolk mixture and mix well. Whisk the mixture gently into the simmering casserole and cook gently for 1 minute, or until the sauce has thickened slightly but not curdled.
5. Serve at once, garnished with parsley.