Lamb in Fricassee

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amb in Fricassee, is a typical recipe from the Umbria region, whose origins are believed to be either Greek or Spanish and is not Well documented, here in particular, it is a recipe that is prepared in the mountains of our Apennines, in areas where there is an excellent quality of lamb meat

Lamb in Fricassee Umbrian Style

This Lamb in Fricassee recipe is very simple and like all simple things also very tasty. Once it was one of the typical Easter recipes, today it is prepared all year round, all you need is good lamb meat and good wild fennel and the rest is extremely easy, prepare it and you will enjoy a dish that is exquisite little

Ingredients for preparing lamb in fricassee

1Kg of Lamb (Both Meat and Ribs)

1 Onion

1 Clove of Garlic

The Juice of 1 Lemon

2 Eggs

Ninfa D.O.P. Extra Virgin Olive Oil Umbria Colli del Trasimeno Bolognami

Salt to taste

Black pepper to taste

Wild fennel to taste

50gr of Roccaccio Seasoned Pecorino Il Caseificio di Norcia

1 Glass of Trebbiano Spoletino Perticaia White Wine

Preparing Lamb in Fricassee

To prepare the lamb fricassee, heat 100ml of Ninfa D.O.P. Extra Virgin Olive Oil. Umbria Colli del Trasimeno Bolognami in a pan together with the garlic clove and the thinly chopped onion. Let it fry on medium heat for a few minutes. Add the lamb and brown over high heat, stirring frequently. We add the Trebbiano Spoletino Perticaia White Wine and add salt and pepper. We lower the heat and let it cook for 20-30 minutes (cooking will depend on the thickness of the meat). Add the eggs beaten with the lemon juice and the Pecorino Stagionato Roccaccio Il Caseifico di Norcia. Let it cook for a few moments, continuing to mix everything and let the egg thicken. We add the Wild Fennel as needed and serve the Lamb in Fricassee piping hot

The Wine I Recommend for Lamb Fricassee

The wine I recommend for Lamb in Fricassee is a Montefalco Rosso Perticaia, an elegant wine representative of the green heart of Umbria. The aim of the winery for years now has been to enhance the terroir while respecting the environment and exalting tradition, creating a wine resulting from the blend of 70% Sangiovese, 15% Sagrantino and 15% Colorino. The grape harvest is carried out at different times depending on the variety. Once in the cellar the bunches are pressed, with a cold maceration for 48 hours. Fermentation is started, conducted by yeasts that are naturally present on the grapes. Contact with the skins lasts for approximately 18 days. The maturation takes place in steel for 12 months after having assembled the varieties. After bottling the wine ages for 6 months. In the glass it presents a beautiful ruby red color. The nose is rich with varietal aromas of cherry, pink pepper and sweet spices. In the mouth it is pleasant with good structure and freshness, the tannin is elegant, perfectly balanced. It must be served at a temperature between 16 and 18 C°