About this recipe: This is a recipe I learnt watching my mother, it is one of my favourite spring dishes. I particularly enjoy the slightly wild flavour of the lamb with the acid and fat from the lemon and the egg.
For an even more intense lemon fragrance, add a bit of peel to the oil when your are browning the garlic. But if the lemon acidity becomes too intense for you, adjust it with a pinch of salt. Do not mix the yolks and juice in advance, or the mixture will curdle.
This dish can be perfect for your Easter table, especially of served with a tray of roasted artichokes.
I really liked this. I was very sceptical at first but I loved the taste of the egg and lemon. The only minus for me was that there was not enough liquid to truly braise the lamb and so some parts that did not get submerged in liquid were hard. Next time I will add some stock maybe to aise first then add the egg and lemon - 12 Sep 2012