Abbacchio Brodettato

1In a large bowl, combine the lamb shoulder (2 pounds) pieces with white wine (½ cup), minced garlic (2 cloves), chopped rosemary, chopped thyme, salt, and pepper. Toss well to coat the lamb in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours or overnight for the best flavor.

2Preheat the oven to 350°F (175°C).

3In a shallow dish, combine the bread crumbs (1 cup), grated Parmesan cheese (2 tablespoons), chopped parsley, lemon zest, salt, and pepper. Mix well.

4Remove the marinated lamb from the refrigerator and let it come to room temperature.

5Coat each piece of lamb in the bread crumbs (1 cup) mixture, pressing gently to adhere the crumbs.

6Heat a large oven-safe skillet over medium-high heat. Add butter and let it melt.

7Place the breaded lamb pieces in the skillet and cook until golden brown on all sides, about 3-4 minutes per side.

8Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the lamb is cooked to your desired level of doneness.

9While the lamb is roasting, prepare the brodetto sauce. In a medium saucepan, whisk together the eggs (4 large), lemon juice, chicken broth (1 cup), white wine (¼ cup), and flour until well combined.

10Place the saucepan over medium-low heat and cook, stirring constantly, until the sauce thickens and becomes creamy.

11Remove the skillet from the oven and let the lamb rest for a few minutes.

12To serve, spoon the brodetto sauce over the roasted lamb. Garnish with fresh parsley, (2 tablespoons) if desired.