Agnello cacio e ova – lamb in cheese and egg sauce

4
1 hour 30 minutes

Ingredients

Agnello cacio e ova

  • 800g of lamb shoulder, diced
  • 2 onions, diced
  • 300ml of white wine
  • 200ml of vegetable stock
  • 2 eggs
  • 40g of pecorino, grated
  • olive oil
  • salt
  • chopped parsley, to garnish

Method

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