Story Title: Lamb with Lemon Egg Sauce Served on Savoury Feta Rice
Episode: Four
Date: October 25th 2009
Presenter: Neville Passmore and Vince Gareffa

Lamb with Lemon Egg Sauce Served on Savoury Feta Rice

• 1kg 3cm x 3cm Diced Milk Fed Lamb Shoulder
• 6 x Free Range Eggs
• 150ml Lemon Juice
• 1 x Tablespoon Grated Lemon Rind
• 1 x Tablespoon of Chopped Flat Leaf Italian Parsley
• 2 x Finely Chopped Garlic Cloves
• 100ml Stock (hot)
• West Australian Extra Virgin Olive Oil (EVOO)
• West Australian Organic Lake Salt
• Freshly cracked black pepper

Method:
Season your lamb with salt and pepper and fry at high heat until well sealed and brown. Reduce the heat to low, put a lid on the pan or pot, and cook gently in its own juices for 20 to 30 minutes. When you like how tender and tasty the milk fed lamb is, beat your eggs with lemon juice, grated rind, parsley and garlic as if you are about to make scrambled eggs. Your stock should be hot for the last step. Remove the lamb off the heat, pour in the stock, stir well then pour in your egg mix and stir continuously so that the sauce created thickens a little with the mild heat from the meat. Pour all the ingredients into a serving bowl quickly before the sauce cooks and curdles.
Tip: This dish is great served as is or on a bed of rice or pasta with feta cheese.

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• Mundella produce a number of soft cheeses, namely ricotta cheese and a wide range of fetas, flavoured and marinated.

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Contact
Mundella Foods
46 Randell Road,
Mundijong, WA 6123
Phone 08 9525 5754
Fax 08 9525 5764
www.mundellafoods.com.au

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Showroom: 307 Hay Street Subiaco, WA 6008
Postal Address: PO Box 354, Floreat Forum, WA 6014
Phone: 08 6101 1190
Fax: 08 9382 4851
Mobile: 0413 577 860
www.retreatdesign.com.au