Easter lamb

Lamb is one of the most commonly served Easter dished. Here it is paired with fresh spring peas.
80 min
4 People
80 min
INGREDIENTS for 4 people
  • 2 lb lamb , (leg and ribs)
  • 1 lb peas
  • 1 onion
  • 2 eggs
  • 1 ¾ oz grated Pecorino cheese
  • ½ cup dry white wine
  • ½ cup extra virgin olive oil
  • 1 tbsp parsley , chopped
  • salt and pepper to taste

Peel and chop the onion.


Add onion and oil to a pot, preferably ceramic, and place over medium heat. As soon as the onion begins to turn golden, add the lamb, cut into 6 equal parts.


Turn the meat often and add white wine. Once the lamb has browned on all sides, cover the pot and place it in a 350°F oven. If you do not have an oven-safe pot, transfer the pot contents to a baking dish and bake.


After about 45 minutes, add the peas and finish cooking.

In the meanwhile, beat together the eggs, Pecorino and minced parsley.


As soon as the lamb is done cooking, pour the egg mixture on top and wait a couple of minutes before serving, so that the egg is cooked.

Spring Meat Main courses
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