Trotters in Egg-Lemon Sauce

Method

1. Place the lamb trotters in a pot, cover with water, and boil over medium-high heat for approximately 20 minutes until the meat is tender and beginning to pull away from the bone.
2. Drain the trotters and reserve about one cup of the cooking broth to use as the base for the sauce.
3. Crush the garlic cloves and stir them into the reserved broth along with the vinegar, then return the trotters to the pot over low heat.
4. In a bowl, whisk the eggs vigorously with the freshly squeezed lemon juice until the mixture is pale and frothy.
5. Slowly ladle a small amount of the hot broth into the egg-lemon mixture while whisking constantly to temper the eggs and prevent curdling.
6. Pour the tempered egg-lemon mixture back into the pot with the trotters, stirring gently over low heat for 3 to 4 minutes until the sauce thickens to a silky consistency without boiling.
7. Serve the trotters immediately, generously coated in the warm egg-lemon sauce.