Lamb FritTata

It's an early Easter throw back tonight - this recipe is a traditional lamb dish that is known to be made at Easter time.  When Nonnina was back home in Italy, every year her mom used to make this dish for Easter.  This is another one of those recipes that when asked why she makes it, the answer was "BECAUSE ITS TRADITION".  Although I am the biggest fan of spiedini which, make no mistake, we had at Easter as well (because in an Italian family, there's no such thing as too much food) -  this lamb frittata really is something you ought to try.  But let me tell you the best part - it's so easy! With minimal steps, this dish will have you wanting breakfast for dinner more often. Let's get to it!

Ingredients:

  • A piece of lamb shank (boneless) that is about 2 lbs
  • 1 TBSP of mustard
  • 1 TBSP of maple syrup
  • About 6 oz of red wine
  • 4 eggs
  • 1/2 cup of parmesan cheese
  • 1 TSP of parsley 
  • 2 cloves of garlic - grated
  • 2 TBSP of olive oil
  • Salt to taste
  • oil while cooking

directions:

The Night Before:

  1. After having the butcher remove the bone from the lamb shank - cut the lamb into cubes and place it in a bowl.
  2. Add mustard, oil, wine, and maple syrup to the lamb and mix it.  Then place the contents of the bowl into a large ziplock bag and into the fridge to marinate overnight.

The Day Of:

  1. In a frying pan with a splash of oil, fast fry the lamb on high heat until the water evaporates.
  2. Beat the eggs with cheese, parsley, garlic, salt and pepper. *Nonnina's Tip: Don't add the salt while marinating because it will make the meat tough.
  3. Pour the eggs into the frying pan with the meat and mix it together until the eggs are cooked to your liking.

Easy Peasy! Now go enjoy!

Buon Appetito,

With Love From, Nonnina