The lamb with cheese and eggs is a typical main course from Abruzzo traditionally prepared for Easter lunch and special occasions.
This recipe features lamb stew cooked in a pan and then dressed with a mixture of cheese, eggs and lemon. Lamb, together with eggs, is characteristic of Easter and appears on many family tables.
Living on the border between Abruzzo and the Marche, our Easter lunch usually includes several typical dishes from the Teramo and Ascoli areas: for example, it is customary to eat lamb as a main course and mixed fried bites (that is olives and cremini typical of Ascoli Piceno).
Contrary to what you might think, lamb with cheese and eggs is light and tasty. It is a different way to enjoy and serve this type of meat and can be proposed at any time of the year.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 3 Servings
- Cooking methods: Stovetop
Ingredients
- 1.1 lbs lamb for stew
- 2 eggs
- 2 tbsps grated cheese
- 1 lemon
- 1 glass white wine
- 2 leaves bay leaves
- 2 cloves garlic
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt and pepper
Preparation
To make the lamb with cheese and eggs, pour some extra virgin olive oil and two garlic cloves into a pan; when the garlic turns golden, add the lamb and brown it.
Deglaze with the white wine, then add the rosemary and bay leaves, season with salt and pepper; add hot water until the meat is completely covered and cook over low heat for about 40 minutes.
In a bowl, beat the eggs with the grated cheese and the lemon juice.
When the lamb is cooked, pour the egg mixture over the meat and stir for a few minutes until a creamy sauce forms that blends well with the lamb.
Plate and serve hot. Enjoy your meal!
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