Braised Lamb with Egg and Lemon Sauce

This delicious lamb dish with a flavoursome sauce is popular in Rome and the surrounding Lazio region. Jews traditionally make it for Passover using olive oil, and Catholics have it at Easter with butter and ham. The recipe is best made with abbacchio (baby lamb) but ordinary lamb can be used, too.

I love meat on the bone, so I tend to use lamb cutlets for this dish, which are tender and have just enough fat. I then cut the cutlets into chunks, but you can leave the