Lamb “in Bianco”
| Difficulty | Medium |
| Tempo di preparazione | 1 h e 15 min |
Description
In Sardinia, particularly in the southern part of the island, lamb is prepared in a very special way, drizzled with a delicious sauce made from eggs and lemon juice.
This simple yet flavorful dish makes a perfect main course for a convivial dinner and can be paired with a simple side, such as grilled vegetables or a fresh mixed salad.
For easier preparation, get lamb pieces that are already cleaned and boneless—your trusted butcher can help with this.
Ingredients
to recalculate the ingredient amounts
| Lamb meat | Lamb meat | 1000 g |
|---|---|---|
| Onion | Onion | 1 |
| Lemon juice | Lemon juice | 40 ml |
| Eggs | Eggs | 4 |
| Extra virgin olive oil | Extra virgin olive oil | 30 ml |
| Salt | Salt | 3 g |
| Pepper | Pepper | 3 g |
Instructions
- 1 To prepare lamb in bianco, start by finely chopping an onion and gently sautéing it in a large pan with hot olive oil, being careful not to let it brown.
- 2 Rinse the lamb under water and pat it dry. Cut it into pieces and add it to the pan, sautéing carefully so that the meat stays light in color. Let it cook over low heat for 45 minutes, covered with a lid, adding vegetable broth if it begins to dry out. The meat should remain white, and the onion should become creamy.
- 3 After cooking, remove the pan from the heat. In a bowl, beat the eggs with the lemon juice, season with salt and pepper, and pour the mixture over the lamb.
- 4 Once the sauce has set on the meat, serve the lamb in bianco on plates.
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The Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
