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Eastertime Lamb Casserole Casse e Ovo Recipe

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This recipe for Eastertime Lamb Casserole Casse e Ovo is from Memories of Nonna Cia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups lamb cubes cut from leg of lamb, 2 links Italian sausage cut into 1/2 slices, 2 tbsp. olive oil, 3/4 c. sliced mushrooms, 1 pint strained tomato, 1 c. finely diced celery, 1 c. peas, 1 c. asparagus cut into 1/2 inch pieces, 6 eggs, chopped parsley, 1/2 c. grated Parmesan cheese.

Directions:
Directions:
Brown meat in a heavy pot in the olive oil. Add mushrooms and cook until mixture dries up a bit. Add tomato in about 3 portions, alternating with a 1/2 cup of water each time. Simmer on low heat for one hour. Add celery. After 30 min. add peas. After another 30 min. add asparagus. Place all in a casserole that can be put over direct heat. Beat the eggs with the parsley and cheese. Bring meat mixture to a boil and drizzle in the egg mixture and stir. Bake in 350º oven for 45 min. The meat mixture can be prepared the day before and the egg mixture added the following day.

Personal Notes:
Personal Notes:
This is an alternate recipe for the lamb Easter Saturday dish. The eggs will scramble when drizzled into the meat mixture.

 

 

 

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