Recipe Agnello Brodettato


  • 2 lbs. shoulder baby lamb
  • 1 1/2 lemons
  • 1 oz. lard
  • 1 cup white wine
  • 2 oz. prosciutto, chopped
  • Three egg yolks
  • One onion, chopped
  • parsley, chopped
  • marjoram
  • salt
  • pepper

How to make Agnello Brodettato:

Rub the lamb with half a lemon. Wash, dry, and cut the meat into 2 oz. pieces. Melt the lard in a saucepan, add the prosciutto and onion, and brown the lamb. Add salt and pepper. When the lamb is evenly browned, splash it with white wine. Cook till the Agnello brodettato is tender, about an hour over low heat, adding a few spoonfuls of hot water if necessary. Beat the egg yolks in a bowl with chopped parsley and marjoram, a tsp. of grated lemon peel, and the juice of a whole lemon.

When the lamb has finished cooking, please turn off the heat and pour the egg mixture over it. Stir and let the eggs thicken, but do not let them set too hard. Serve the Agnello brodettato with a green salad.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at