Agnello All'Angolana

Abruzzo style
This is a favourite way of preparing young lamb in the Abruzzo region, traditionally served at Easter.

Serves 6

Ingredients

1 kilo of boned leg of lamb
1 large glass of olive oil (approx 150 ml)
1 large glass of dry white wine (approx 150 ml)
3 cloves of garlic
3 eggs
juice of one large lemon juice
freshly ground pepper, salt.

Wash, dry and cut the lamb into even pieces

Heat the oil in a casserole, add the meat pieces alng with three entire garlic cloves

Let the meat colour well, then add the wine and season with salt and pepper.

When the wine is evaporated add a little water and continue to cook slowly for about 15-20 mins.

At the same time, beat the eggs, season with a little salt and a little of the lemon juice and when the lamb is well cooked and its juice reduced, tip the egg mixture into the casserole.

Immediately take it off the fire, mix well and serve immediately

This is delicous with steamed broccoli and with a flat pasta like pappardella