Agnello Cacio e Ova

Serves 4 · 20 min prep · 90 min cook

Ingredients

• 2 lb lamb shoulder or leg, cubed
• 3 eggs
• 1 cup Pecorino Romano
• 2 tbsp lemon juice
• 1 onion
• 1/2 cup white wine
• 3 tbsp olive oil
• 2 tbsp parsley
• to taste salt and pepper

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.