Growing up in Puglia, Nicola’s mother Dora would make this comforting lamb dish every Easter.
Bite-sized morsels of baby lamb are braised until tender and then covered with a mixture of beaten eggs and spring peas. The dish is then baked so that the eggs solidify, covering the lamb like a blanket. — Allison Beck
- ¼ cup olive oil
- 3 medium onions, diced
- 1 baby lamb shoulder, boned and cut into 2-inch cubes (approximately 4 pounds meat)
- Freshly ground black pepper
- 3-4 sprigs thyme
- ¼ cup chopped fresh parsley
- 2-3 cups lamb, chicken stock, or water.
- 3 cup fresh peas, blanched, or thawed frozen peas
- 6 large eggs
- 2/3 cup grated mild Pecorino Romano cheese
In a large skillet or casserole, heat the olive oil over medium heat and add the onion; cook until it begins to turn translucent, about 10-15 minutes. Toss the lamb pieces with salt and pepper to season, and then add them to the onion. Cook and stir until lamb pieces are browned on all sides. Add the thyme, half of the parsley, and 2 cups of the stock or water. Cook to a simmer and reduce heat to low and cover. Cook for 30 minutes, checking occasionally to make sure the liquid hasn’t completely evaporated, adding more liquid if necessary. Add the peas and cook 10 minutes longer. If desired, transfer to an ovenproof serving dish (you’ll bring the dish straight from the oven to the table).
Beat the eggs with some salt and pepper, the cheese, and the remaining parsley. Pour over the lamb and peas. Bake in a 425 degree oven until the eggs are set and begin to puff slightly, about 5 minutes.