If lamb cannot be missing on your Easter table, here is a recipe that perhaps you have never tried, with eggs and pecorino
Typical of the Abruzzese Easter tradition, L'lamb with cheese and egg it is a rich and tasty preparation that reminds one stew, however seasoned with a egg and pecorino cream. It is a dish with intense flavors that is quite substantial. If you fear that the wild aroma typical of meat from thelamb it is too strong for your tastes, add more rosemary and more garlic during the browning phase which will soften everything. But how do you prepare lamb with cheese and eggs? Let's find out together!
The recipe of lamb with cheese and eggs
Ingredients
To prepare the lamb, cheese and egg, you will need: 700 g of leg of lamb (if possible, cut it directly from the butcher), 1 sprig of rosemary, 1 clove of garlic, 4 eggs, 120 g of Abruzzese pecorino cheese, half a squeezed lemon , 220 ml of white wine, flour to taste, extra virgin olive oil to taste, salt and pepper.
Method
Cut the lamb meat into relatively small cubes. Flour it and transfer it to a saucepan where you have browned extra virgin olive oil (at least 2 or 3 tablespoons) with a clove of garlic and a sprig of rosemary.
Let it brown over high heat, stirring occasionally, until it is completely browned. At this point, blend it with the white wine and cover with a lid. Let cook over low heat for about 20 minutes. Season with salt and pepper. At the end of cooking remove garlic and rosemary.
Meanwhile, while the meat is cooking, in a bowl beat the eggs and add the grated pecorino cheese and lemon juice.
Add everything to the lamb and mix well. Continue cooking for a few more minutes until the egg thickens. Serve hot.
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