Agnello di Pasqua. This is another Pugliese dish. Very young ‘suckling’ lamb with eggs and peas. It will be difficult to find agnello di latte outside of Italy, but spring lamb will do just as well. You’ll probably need your butcher’s help to cut the leg into slices.Serves 6
- 1kg leg of spring lamb (or other cuts), cut into 2cm slices through the bone.
- 500g very young fresh peas (unshelled weight)
- 1 onion, chopped
- 2 medium eggs
- 50g pecorino, grated
- 100 ml dry white wine
- plenty of olive oil
- plenty of chopped flat leaf parsley
In an oven proof dish, soften the onion in the olive oil.
Add the lamb pieces and fry until well sealed. Add the wine, cover and transfer to an oven preheated to 180°C
Cooking time will depend on the lamb, so a bit of guesswork will be involved. When the lamb is about 3/4 done, add the peas.
Mix together the eggs, parsley and pecorino. When the lamb is cooked, pour over the egg mixture. Leave for a couple of minute until the eggs have set and serve.