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Cosciotto d'Agnello alla Casa -- Home Style Leg of Lamb





1 sm. leg of lamb *
1 md. onion, cut in lg. pieces
2 tsp. salt
2 whole cloves
1 stalk celery
2 sprigs parsley, whole
2 md. carrots, cut in lg. pieces
1/4 cup butter
1 tbsp. flour
2 cups broth, lamb or
1 dash pepper
1 dash nutmeg
1 egg yolk, slightly beaten
1 tbsp. lemon juice, fresh


Place the leg of lamb in a large Dutch oven with just enough cold water to cover and bring to a boil. Remove any scum that forms on the water. Add onion, salt, cloves, celery, parsley and carrots. Cover and simmer over medium heat for about 1-1/2 hours.

Melt butter in a saucepan, whisk in the flour to make a roux. Add broth, slowly and cook, at simmer, until the sauce just thickens. Add pepper and nutmeg, stir. Remove from the heat and add the egg yolk and lemon juice, mix in well. Keep warm. Slice leg of lamb and serve with the Egg Lemon Sauce.

Author's Comments

This is an excellent and simple dish. The Lemon Egg Sauce has just a little tang and helps enhance the flavor of the young lamb. In the United States it is difficult to get a true milk fed lamb. The usual leg of lamb found at most butcher shops is what we call a Spring Lamb. A bit older and a bit heavier, as is the flavor . . . But excellent! Make it as a Sunday dinner. Lamb on in early afternoon . . . Sauce the last minute.

* If a true milk fed leg of lamb is used it will weigh about 2-3 pounds, of spring lamb, about 4-5 pounds.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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