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Best Easy Agnello alla Romana di Pasqua Recipe

Name: Best Easy Agnello alla Romana di Pasqua Recipe
Total time: 90 min
Yield: 220 g
Ingredients: lamb shoulder, bone-in 3 lbs; large eggs 4 pieces; fresh parsley 0.5 cup; fresh lemon juice 0.25 cup; yellow onion 1 pieces; olive oil 0.25 cup; kosher salt 2 tsp; black pepper 1 tsp; white wine 0.5 cup

Roman Easter lamb braised with egg and lemon sauce is a springtime celebration. This high protein mediterranean dish is a cherished family tradition during Easter week.

Cook 90 min Difficulty NORMAL 345 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

lamb shoulder, bone-in 3 lbs
large eggs 4 pieces
fresh parsley 0.5 cup
fresh lemon juice 0.25 cup
yellow onion 1 pieces
olive oil 0.25 cup

Seasonings/Sauce

kosher salt 2 tsp
black pepper 1 tsp
white wine 0.5 cup

Nutrition summary

Carbohydrates 7 g 8%

Protein 29 g 34%

Fat 21 g 58%

Serving size 220g

Cooking steps

1

1. Preheat oven to 350°F. Pat dry lamb shoulder, cutting into 3-inch chunks for even braising. Season pieces well with kosher salt and black pepper.
2

2. Heat olive oil in a Dutch oven over medium-high. Brown lamb deeply in batches, allowing at least 3–4 minutes per side for a rich crust. Remove lamb to a plate.
3

3. Add chopped onion to the pot, reduce heat to medium. Sauté until golden and translucent, about 5 minutes, scraping up browned bits.
4

4. Return lamb to the pot. Pour in white wine, allow it to simmer for 2 minutes to reduce slightly. Add parsley and cover with lid.
5

5. Transfer to oven and braise for 90 minutes until tender, rotating lamb halfway through to ensure moisture is evenly distributed.
6

6. Whisk eggs with lemon juice. Remove pot from oven, pour egg-lemon mixture evenly over lamb, stir gently, and return to oven for 10 minutes uncovered until sauce thickens without curdling. Serve hot.

Personalized Q&A

Q. What's the key ingredient in Best Easy Agnello alla Romana di Pasqua Recipe?

The star ingredient is lamb shoulder, which provides the tender texture and rich flavor central to the Roman Easter celebration. The egg and lemon sauce, combined with fresh parsley and olive oil, builds the dish’s signature Mediterranean taste.

Q. What’s the most important cooking technique for perfect lamb in this recipe?

Deep browning of the lamb over medium-high heat forms a crust and locks in flavor. Slow braising in the oven ensures the lamb becomes tender and juicy without drying out. Don't forget to rotate the lamb halfway to maintain even moisture.

Q. How can I avoid the egg sauce curdling during the final step?

To prevent curdling, whisk eggs thoroughly with lemon juice, pour over the lamb after braising, and return the pot to the oven uncovered for just 10 minutes. Gentle stirring and moderate heat help the sauce thicken smoothly, yielding a creamy finish.

Q. Is Best Easy Agnello alla Romana di Pasqua Recipe a good fit for Mediterranean or high-protein diets?

Yes. The recipe is Mediterranean by nature, emphasizing olive oil, fresh herbs, and lamb. Its high protein and moderate fat content make it compatible with high-protein approaches, while carbs remain low.

Best Easy Agnello alla Romana di Pasqua Recipe

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