spezzatino d'agnello

This is something my mother makes every Easter and one of my favorites since I was a kid.

Cube the meat from a leg of lamb in bite-sized pieces and set them aside to marinate for an hour or two with: salt, garlic, black pepper, a touch of rosemary, and some lemon juice.

Slowly cook them with onions and parsley until the onions are translucent and the lamb is lightly browned.  Deglaze with a mouthful of white wine.  Raise the heat and add 3 or 4 eggs- and quickly stir to mix in with the meat as they cook.

At the same time, steam or boil a bunch of large asparagus then cut into 1-2 inch pieces.
Combine the asparagus with the lamb and serve hot with some fresh or toasted
Italian bread.
A traditional but unique dish you'll be sure to cook time and time again.