Dino Lazzaro’s Lamb with Egg and Lemon Sauce

Cosciotto d’ Agnello con Uova e Succo di Limone

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

When Dino Lazzaro and I cooked this dish together in his nineteenth-century kitchen in L’Aquila, capital of the Abruzzi, we used a lovely old copper pot over the open fire. Dino is the L’Aquila representative of L’Accademia della Cucina Italiana, a lay organisation which helps to promote and inspire Italian cuisine at its best. He told me that the local lamb has a particularly good flavour because of all the wonderful wild herbs and grasses that grow in the mountains. As mutton and lamb hav