Easter Monday lamb

Easter Monday lamb

Agnello della pasquetta

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

Lamb is closely associated with Easter in Italy and spring produces the tastiest lamb in the area. It was always a luxury to eat meat at home, so therefore meat was mainly consumed to celebrate festivals and at those times when it was in season and most affordable. Eggs are a feature in this dish as they symbolise Easter, rebirth and spring. Once added to the lamb, the eggs help to create a rich creamy sauce, which adds extra flavour and texture to the meat.

Ingredients

Quantity Ingredient
2 onions, finely chopped
80ml olive oil, plus extra for drizzling
1.4kg lamb shoulder, deboned
plain flour, for dredging
150ml dry white wine
70g pancetta, cubed
60g pecorino, grated
310g fresh peas
handful flat-leaf parsley, chopped
3 eggs, beaten

Method

  1. Preheat the oven to 180°C.
  2. Sauté the onion in 60 ml of the olive oil in an ovenproof frying pan over medium heat, until translucent, about 5 minutes.
  3. Pat the shoulder of lamb dry with paper towel and cut it into 6 equal pieces. Season the meat well with salt and freshly ground black pepper and dredge it in the flour.
  4. Put the meat in the pan with the onions and the remaining olive oil. Turn the heat up to high and sear the meat well on all sides, so it is crusty and brown. Pour the white wine into the pan and stir for a few minutes so that it evaporates.
  5. Cover the pan well with foil and bake the lamb in the oven for 40 minutes.
  6. After 40 minutes add the pancetta, pecorino, peas and parsley. Add 100 ml boiling water to the pan if dry. Check for seasoning and bake the lamb in the oven, uncovered, for a further 30 minutes until the meat is fork-tender. If not soft, continue to roast the lamb until it is tender. Remove the lamb from the oven.
  7. When the lamb is ready, pour the beaten eggs into the pan and stir gently to combine. This will help to gently cook the egg mixture. Cover the dish to allow the egg to warm slowly. Add some black pepper and a drizzle of olive oil and serve immediately.
Tags:
italy
italian
puglia
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