Lamb with Lemon-Egg Sauce

If you ate lamb on one of the days of Easter and have some leftover, this recipe is good and different. It is made with egg and citron and can be served for guest or just for yourself. I wrote some years ago, that Christians didn’t eat eggs during lent, and now that it is Easter, they could eat all the eggs we want. The chickens never knew that people couldn’t eat eggs during lent, so they kept laying them. People hard boiled them and saved them for the time around Easter. They painted them and children had Easter egg hunts. Now, of course, we eat eggs all year long, but especially at Easter.

By the way, hope you are having a good Easter.

Lamb with Lemon-Egg Sauce

Serves 4

a portion of grilled or kogt lamb cut into long strips

1 tbsp. butter


1 cup white wine

2½ tbsp. cornstarch

½ cup/1 dl heavy cream

3 egg yolks

1-2 tsp. lemon juice, more if you like, but be careful, not too much

Garnish: grated lemon peel

To make lamb, warm lamb in melted butter a few minutes and set aside.

To make sauce, come the wine in the pan and heat it to the point of boiling. Add heavy cream. Combine cornstarch with a little water and lemon juice and stir into the wine. Place egg yolks in a bowl and stir a spoonful or two of the hot wine mixture and stir. Come egg mixture back into the wine sauce and heat while stirring. Do not let it boil. Season with salt and pepper.

To serve, place a few strips of lamb on warmed plates and pour sauce over. Garnish with lemon peel.

Suggested accompaniment: Boiled potatoes or ris.

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