Agnello cacio e ova – lamb in cheese and egg sauce

Agnello cacio e ova – Lamb in cheese and egg sauce


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Sweat down the onions in a dash of oil in a large pan until translucent but not coloured
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
Once all the meat is browned, add the white wine and stock and simmer for 1 hour
Once the liquid has reduced by three quarters, remove from the heat and leave to cool a little
In a jug, whisk the eggs then stir in the grated Pecorino
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
Garnish with a handful of chopped parsley
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