Lamb Fricassee With Onions

Preparation:

Preparation: Cut the leg into small pieces and brown them in a pan with butter and oil. When they are golden, remove them and keep them warm. In the same pan, brown the whole onions and then add the lamb. Salt and pepper. Pour in the wine, cover and cook over medium heat for 40 minutes. Move the pan to the corner of the stove and pour the egg yolks beaten with the lemon juice. Stir quickly so that the mixture thickens on the pieces of lamb without drying too much and thus obtaining a velvety sauce. Serve hot. Accompanying wines: Oltrepò Pavese Pinot Nero (vinified in white) DOC, Biancolella D'Ischia DOC, Chardonnay VdT Dell'Umbria.