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Lamb in an egg and lemon sauce is a traditional Roman Easter family dish. This high protein mediterranean classic is a fresh, tangy carnivore recipe with ancient roots.
Pat the lamb pieces dry and season all over with 1 teaspoon kosher salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Brown the lamb on all sides, turning occasionally, about 10 minutes. Remove pieces to a plate.
Reduce heat to medium. Add onion to the pot and sauté, stirring frequently, until softened and golden, about 8 minutes.
Deglaze the pot with white wine, scraping up browned bits. Return lamb to the pot. Add lemon zest and half of the chopped parsley.
Pour in enough water (about 1.5 cups) to just cover the lamb. Bring to a gentle simmer, cover, and cook on low for 1 hour, until the meat is tender.
In a bowl, whisk together eggs and lemon juice until smooth. Set aside.
Remove pot from the heat. Temper the egg-lemon mixture by slowly whisking in a ladleful of hot lamb cooking liquid. Gradually add more until the bowl feels warm.
Pour the tempered egg-lemon mixture back into the pot, stirring constantly over very low heat to thicken the sauce—do not boil—to prevent curdling, about 3–5 minutes.
Adjust seasoning with the remaining salt and parsley. Serve immediately with a spoonful of sauce over each portion of lamb.
