Agnello alla Molisana — Lamb Braised with Peppers and Egg Liaison

Molise — the egg liaison technique for braised lamb is found throughout the Campobasso and Isernia provinces. The preparation is strongly associated with Easter and the spring lamb season, though frozen lamb has extended its availability year-round.

Agnello alla molisana is the definitive Molisani lamb preparation: young lamb pieces braised slowly with white wine, onion, and generous sweet peppers (peperoni), finished with an egg-lemon liaison (or egg-vinegar, depending on the household) that thickens the braising liquid to a silky, slightly acidic sauce without flour. The egg liaison applied off-heat is the technique that distinguishes the Molisani preparation — it gives the sauce a richness and body that is quite different from a plain wine-braised lamb. The preparation is made for Easter (agnello pasquale) and for Sunday lunch throughout the year.

Agnello alla molisana finishes in the bowl with a sauce that is silky and slightly golden from the egg, with the bright acidity of lemon running through the richness. The lamb is fall-off-the-bone tender; the peppers have softened to sweet, wine-perfumed ribbons. The egg liaison is the technique that elevates a simple braise into something refined.