Italian cuisine · Meat & Kebab

Agnello Cacio e Uova

An Abruzzese lamb stew finished with an egg-and-pecorino mixture that binds it into a creamy sauce.

Ingredients · for 4 servings

• 1 kg lamb shoulder (cut into pieces)
• 3 eggs
• 80 g pecorino
• 2 onions
• 3 cloves garlic
• 200 ml white wine
• 300 ml lamb stock (or vegetable stock as substitute)
• 1 lemon
• 1/2 bunch parsley
• 2 sprigs rosemary
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the lamb pieces dry, salt and pepper; finely dice the onions, chop the garlic and finely cut the parsley.
2. Heat olive oil in a braising pot until hot and brown the lamb in batches for 8–10 min. all over until a dark crust forms, then remove.
3. Sauté the onions and garlic in the fat for 5 min. until translucent, return the meat, deglaze with the white wine and let it reduce uncovered for 5 min.
4. Add the stock and rosemary and braise covered over low heat for 55–65 min. until the lamb is tender; then remove the rosemary and reduce the sauce uncovered to about 150 ml.
5. Whisk the eggs with the grated pecorino, parsley, the juice of half a lemon, salt and pepper – the mixture should be as thick as pancake batter.
6. Take the pot off the heat, let it cool for 2 min., pour in the egg-cheese mixture while stirring constantly and let it bind creamily off the heat only – do not let it boil again – and serve immediately.