> Recipes > Lamb

Agnello cacio e ova – lamb in cheese and egg sauce

Agnello cacio e ova – Lamb in cheese and egg sauce

PT1H30M

Share recipe

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Sweat down the onions in a dash of oil in a large pan until translucent but not coloured
2
Season the lamb with salt and add to the pan. Turn occasionally until browned on all sides, decanting a little fat occasionally if there's a lot being released from the lamb
3
Once all the meat is browned, add the white wine and stock and simmer for 1 hour
4
Once the liquid has reduced by three quarters, remove from the heat and leave to cool a little
5
In a jug, whisk the eggs then stir in the grated Pecorino
6
Once the meat has cooled a little – it should be still warm but not too hot to scramble the egg – stir in the egg mixture. It should emulsify with the meat to create a lovely creamy sauce
7
Garnish with a handful of chopped parsley
Share recipe

Get in touch

Agnello cacio e ova – lamb in cheese and egg sauce

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: