Rome doesn’t need an excuse to eat lamb, but abbacchio brodettato—a dish of tender braised suckling lamb cloaked in an egg-thickened sauce—feels particularly tied to Easter, when lamb is the star of the table and eggs symbolize resurrection. The name comes from brodo, meaning “broth,” but what makes this dish stand out is the finish: egg yolks and lemon juice whisked into the cooking liquid, creating a silky, golden sauce that clings to the meat. It’s among Rome’s many disappearing dishes and few trattorie serve it, though Sora Lella on the Tiber Island has it when suckling lambs are in season, and Santo Palato serves it around Easter. Season the lamb with salt 24 hours in advance.