Agnello Brodettato con Tuorli e Limone alla Teramana
Abruzzo (Teramo), central Italy
One of Abruzzo's most celebrated preparations for lamb: pieces of young shoulder or rib braised slowly in a classic soffritto-and-white-wine base until almost cooked through. The defining technique is the brodetto finale — a liaison of egg yolks, Pecorino cheese, lemon juice and fresh marjoram beaten together and stirred into the barely simmering braising liquid off direct heat (exactly like aglio e olio for eggs) to create a rich, thickened, cream-coloured sauce coating every piece of lamb. The pan must not exceed 70°C during this final stage or the eggs will scramble. Served immediately with toasted country bread.