Easter Lamb Stew with Eggs, Lemon and Parmesan Cheese

Easter Lamb Stew

6 lbs lamb shoulder blade chops and neck bones (about 3/4 chops and 1/4 neck bones)
1 T olive oil
4 cloves garlic, sliced
3/4 cup white wine or water
2 large lemons
8 eggs
3/4 cup grated parmesan cheese
1 T chopped parsley
salt & pepper to taste

Cut meat from bones of shoulder chops, trim fat away. Peel the lemons, leaving the rind in one long spiral, if possible. Juice the lemons and set aside. Brown the lamb (meat and bones) in small batches in a large heavy bottom pan. When all the meat and bones are nicely brown add garlic to pan and saute lightly (about 1 minute). Add meat back to the pan, the wine or water, lemon juice, salt and pepper. Cover the pan and simmer the meat for 30 minutes or until the meat is tender. Remove the meat and chop bones from the pan. Add the lemon peel and continue to cook the neck bones for another 30 minutes.

At this point I highly recommend separating the meat and bones from the sauce in the pan and refrigerating all overnight. The next day you will be able to remove the fat from the top of the sauce. This will greatly reduce the fat in the dish.

The next day, reheat the lamb and sauce in a wide shallow pan. Scramble the eggs, add salt and pepper to taste, the chopped parsley and the grated parmesan cheese. With the heat on medium pour the egg mixture evenly over the meat, stir to cover all the meat with egg. Cover and let simmer for about a minute. Remove the lid, stir and cook until the egg is just set but still creamy.

Makes 4 to 6 servings.

Seasonal Notes:

March: I remember having this dish at Easter every year growing up. My Mum tells me it was served for brunch after attending church services. I suspect it used to have more egg and less meat in it in those days. I now serve it for Easter dinner. It is a simple country dish but I find it is a nice change from ham. Serve with roasted potatoes and asparagus.

Printable Version