Lamb offal with eggs is a typical dish from Marche, traditionally served as an appetizer during holiday meals; especially at Easter. It is a traditional recipe from the farming world, where the offal is first boiled and then cooked in a pan with lemon and eggs. Lamb offal with eggs is a dish with a particularly strong flavor.
Also try:
Abruzzese Lamb Livers
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
Ingredients
- 1.1 lbs Lamb Offal
- 2 Eggs (medium)
- 1 glass White Wine
- 1 Carrot
- 1 Lemon
- 1 sprig Rosemary
- 1 sprig Thyme
- 2 leaves Bay Leaves
- 1 bunch Parsley
- to taste Extra Virgin Olive Oil
- to taste Salt
Preparation
To prepare the lamb offal, rinse the offal under running water, then cook it in a pot with plenty of water until it becomes tender: test with a fork.
Then let the offal drain in a colander, and subsequently cut it into small cubes.
In a pan, pour a drizzle of extra virgin olive oil, a chopped carrot, the offal cubes, rosemary, thyme, and bay leaves; let it brown for a few minutes on a moderate flame.
Deglaze with the white wine and then add the juice of one lemon and a ladle of hot water. Cook on a moderate flame for half an hour.
When the offal is cooked, add the beaten eggs and mix to combine the ingredients.
Serve the lamb offal with chopped parsley and grated lemon zest. Enjoy your meal!
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