Agnello Cacio e Ova

From Abruzzo comes Agnello Cacio e Ova, a rustic lamb dish whose name simply means cheese and eggs. Tender braised lamb is finished off the heat with pecorino and lemony eggs, creating a silky sauce that clings without scrambling.

Serves 4 · 20 min prep · 90 min cook

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 1g fiber

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Ingredients

• 2 lb lamb shoulder or leg, cubedMeat
• 3 eggsDairy
• 1 cup Pecorino RomanoDairy
• 2 tbsp lemon juiceProduce
• 1 onionProduce
• 1/2 cup white winePantry
• 3 tbsp olive oilPantry
• 2 tbsp parsleyProduce
• to taste salt and pepperSpices

Instructions

1. 1Brown lamb with onion in oil; add wine and braise until tender.
2. 2Whisk eggs, pecorino, lemon, parsley.
3. 3Off heat, stir egg mixture into lamb to form a creamy sauce—do not scramble hard.
4. 4Serve at once.