Abbacchio Brodettato – Braised Lamb with Egg and Lemon Sauce

Preheat the oven to 250 °C. Cook the pork cubes at high temperature in a heavy frying pan of 25-30 cm ø, stirring frequently, until they are brown and crispy. Remove with a slotted spoon. In the fat remaining in the frying pan, brown the lamb cubes, 5 portions at a time. When they are golden brown on all sides, place in a heavy 21/2 to 3 quart ovenproof Reindl. Now pour off all the fat except for a thin layer and set the roasting pan aside until needed.

Sprinkle the lamb with salt and a little pepper, add the flour and roll the meat in the flour with a wooden spoon until the pieces are covered as evenly as possible with the spices and flour. Place the Reindl in the upper third of the oven and brown the lamb uncovered for 10 minutes, or until the flour in which they were rolled is absorbed and the pieces have a light crust. Turn the pieces 2 or 3 times to the other side. Take the Reindl out of the kitchen stove and reduce the temperature to 175 °C. In the fat remaining in the frying pan, roast the garlic at a moderate temperature and stir for 1 minute. Pour in the wine and make it quickly until it is reduced to a quarter cup. Scrape the stock from the bottom and sides of the roasting pan and stir it in. Stir in the clear soup and let it bubble up, then d

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