Brodetto Lamb with Peas is a tradition in my family, especially at Easter, when you can make it to lunch, given that breakfast is already a lunch in itself… but in Rome, that’s how it is.
The term abbacchio represents for Romans, and only for Romans, a lamb that weighs under 13 lbs, while above this weight it is considered a lamb, and above 26 lbs, a sheep.
Usually, for this recipe, I prefer to use the lamb shoulders because even though they have more bones and less meat, their flavor is sublime.
If you don’t like them, you can always opt for the leg, which is much meatier.
- Difficulty: Easy
- Cost: Medium
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 3.3 lbs cut lamb
- to taste flour
- 1 onion
- 3.5 oz guanciale
- 7 oz white wine
- 7 oz fresh peas
- 4 egg yolks
- 2 sprigs marjoram
- 2 bunches parsley
- 1 lemon zest and juice
- 4 tablespoons extra virgin olive oil
- to taste salt and pepper
Tools
- Casserole large with high sides
- Lid
- Bowl
How to prepare Brodetto Lamb with Peas
First, organize your workstation with all the ingredients already measured, so everything is at hand.
Brown the guanciale cut into small pieces, the onion sliced thinly, and the extra virgin olive oil in a large casserole.
As soon as the fat from the guanciale becomes transparent, add the cut lamb, previously lightly coated in flour, and let it brown.
Meanwhile, bring about a half-liter of water to a boil, and separately, in another pot, the wine.
With the latter, gradually deglaze the meat you are cooking, and season with salt and pepper.
Once all the liquid has reduced, slightly lower the heat, pour in half of the hot water, the fresh peas, and cover with the lid.
Let everything cook for about forty minutes, or until the Brodetto Lamb with Peas becomes tender.
If necessary, to complete the cooking, add more water gradually, but it must be boiling, otherwise, you risk stopping the meat’s cooking.
In a bowl, beat the eggs with the lemon juice and zest, the chopped herbs, and wait for the lamb to cook.
Once cooked, remove the casserole from the stove, pour the mixture over it, mix well to distribute evenly, and put back on the heat for a very short time, just until the egg starts to set.
Serve your Brodetto Lamb with Peas very hot, right off the stove.
Tips and Variations:
Having much to organize, you can take a risk by preparing the Brodetto Lamb with Peas the day before, but only if you have a microwave, obviously preparing the egg sauce at the time of serving.
The microwave is excellent for reheating because it is as if the dish has just been cooked, preventing the food’s juices from drying out, as can happen if reheated in a double boiler.
If you are a fan of lamb, don’t miss: Lamb Offal with Artichokes
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