Difficulty: Easy - for beginners
2 lbs lamb shoulder
1/4 cup extra virgin olive oil
4-5 large whole garlic cloves, peeled
Fine Sea Salt
Black pepper ground
2/3 cup dry white wine
2 egg yolks
2 T freshly squeezed lemon juice
warm serving platter
1. Cut the lamb shoulder into 1 1/2"-2" pieces.
2. Choose a lidded saute pan or saucepan that can comfortably accommodate the lamb. Put in the olive oil and garlic cloves and turn on the heat to medium high. Cook the garlic to a light nut-brown color, but no darker, then add the lamb. Brown the meat well on all sides. If all the pieces cannot fit into the pan in a single level layer, put in as many as do fit, brown those, remove them to a plate or bowl, and replace them with more lamb pieces until you have browned them all. Once all have been browned, return them to the pan.
3. Sprinkle the pieces with salt and liberal grindings of black pepper, turning the meat over once or twice to season it evenly, then add the wine. Use a wooden spoon or spatula to loosen any cooking residue stuck to the pan bottom. When the wine has bubbled away, cover the pan and turn the heat down to low. Cook for 1 hour or more, until the meat feels tender when tested with a fork. Turn the pieces over from time to time. If you find the cooking juices drying up, add 2 tablespoons of water.
You may cook the lamb to this point several hour or as much as 1 day in advance for serving. Let cool, then refrigerate, covered.
4. The fricassee must be served hot. If you have prepared it in advance and refrigerated it, bring it to room temperature, then reheat it gently but thoroughly. While it is reheating, in a small bowl lighly beat the egg yolks with the lemon juice. Pour the yolks over the lamb. Turn the pieces over two or three times, empty the contents of the pan onto the warm platter and serve at once.