Name: Sophie Grigson's Agnello Al Limone e Finnochi
Yield: 8
Ingredients: A generous 2 kilos leg or shoulder of spring lamb on the bone, cut into large chunks, or 8 lamb leg steaks on the bone; 30g (1 oz) butter; 2 tablespoons extra virgin olive oil; 1 large onion, sliced; 120g (4 1/2 oz) prosciutto crudo or pancetta, cut into cubes; 4 large fennel bulbs; 200 ml (7 fl oz) dry white wine; 5 large egg yolks; 2 lemons; Chopped parsley; Salt and pepper

Method

Step 1

Pre-heat the oven to 170C/325F/Gas Mark 3. Trim the meat as needed. Melt half the butter and olive oil in a frying pan and fry the onion and pancetta or prosciutto in it. Meanwhile, melt the remaining oil and butter in a casserole and brown the lamb roughly in it in several batches. When the prosciutto and onion are cooked, add to the casserole.

Step 2

Deglaze the frying pan with the white wine – in other words, return the frying pan to the heat, pour in the white wine and bring up to the boil, scraping in all the residues caught on the base of the pan. Pour over the lamb and season with salt and pepper.

Step 3

Cover and transfer to the oven and cook for about 1 hour or until the meat is very tender.

Step 4

Meanwhile prepare the fennel. Trim off the tough stem pieces, then cut each bulb into 4-6 wedges depending on size. Add to the casserole dish and simmer until tender– another 20-30 minutes.

Step 5

Whisk the egg yolks with the juice of the remaining lemons. Take the lamb out of the oven and quickly pour in the egg and lemon mixture. Stir until it thickens to form a smooth sauce. Scatter with parsley and serve immediately.