Edda Servi Machlin says that though kid and lamb may look similar, kid is much tenderer and more delicate; she therefore cautions you to get a small spring lamb if you choose to use lamb here. This is, incidentally, the sort of lamb you would most likely find were you in Italy -- the lambs that appear in Italian markets tend to be fairly small. To serve 6 you'll need:
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
- 3 pounds (1.5 k) kid or spring lamb chops
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 1 clove garlic, minced
- 3-4 stems Italian parsley, leaves removed
- 1 1/2 cups cold water
- 2 egg yolks, lightly beaten
- The juice of a lemon
Preparation:
Tie the parsley stems together. Place the chops in a skillet with the olive oil, garlic, salt, pepper, parsley and water. Simmer for about an hour, or until the meat is fork-tender, then remove and discard the parsley.
Whisk the yolks with the lemon juice, turn the burner off, pour the egg mixture over the meat, give the skillet a brisk shake to mix the sauce, and serve at once.
The wine? Red; a Chianti Classico d'Annata would be nice, as would an Aglianico del Taburno.
Yield: 6 servings Passover kid or lamb.
Whisk the yolks with the lemon juice, turn the burner off, pour the egg mixture over the meat, give the skillet a brisk shake to mix the sauce, and serve at once.
The wine? Red; a Chianti Classico d'Annata would be nice, as would an Aglianico del Taburno.
Yield: 6 servings Passover kid or lamb.
