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Easter lamb

  • 1 hour and 20 minutes
  • Medium
  • Second Courses
Lamb is one of the most commonly served Easter dished. Here it is paired with fresh spring peas.
Puglia

Ingredients: Per 4 servings

  • 2 lb lamb, (leg and ribs)
  • 1 lb peas
  • 1 onion
  • 2 eggs
  • 1 ¾ oz grated Pecorino cheese
  • ½ cup dry white wine
  • ½ cup extra virgin olive oil
  • 1 tablespoon parsley, chopped
  • salt and pepper to taste

Preparation:

Peel and chop the onion.

Add onion and oil to a pot, preferably ceramic, and place over medium heat. As soon as the onion begins to turn golden, add the lamb, cut into 6 equal parts.

Turn the meat often and add white wine. Once the lamb has browned on all sides, cover the pot and place it in a 350°F oven. If you do not have an oven-safe pot, transfer the pot contents to a baking dish and bake.

After about 45 minutes, add the peas and finish cooking.
In the meanwhile, beat together the eggs, Pecorino and minced parsley.

As soon as the lamb is done cooking, pour the egg mixture on top and wait a couple of minutes before serving, so that the egg is cooked.

Food History

Lamb is the most traditional Italian Easter food. This tradition dates back to the Old Testament in which the Jewish population would eat an entire lamb on Easter day. For the Jews, the tradition of eating lamb on Easter symbolizes the sacrifice God made for Israel and its people before they left Egypt. In fact, the night before the Exodus, Moses ordered his people to sacrifice a lamb and to cover the doors to their homes in its blood. Then, he told them to roast the lamb and eat it with unleavened bread. This tradition was passed down to the Christian religion, however, the lamb became the symbol of the sacrifice Jesus Christ made to save humanity and therefore of the sacrifice God made for humanity (and not vice versa as in the case of the Jewish tradition.)

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