An Abruzzo Easter Springtime Tradition - Agnello Cacio e Ovo
Author: 
Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 700 g shoulder of lamb cut into chunky bite-sized pieces and trimmed of all fat
  • Olive Oil
  • 1 Garlic clove smashed
  • 3 Sprigs of Rosemary (adjust according to your personal taste)
  • Salt and Pepper to taste
  • 1 glass of Trebbiano d'Abruzzo
  • 3 Eggs
  • Juice from 1 Lemon
  • 100 g of Grated Pecorino Cheese
Instructions
  1. In a pan large enough to contain all the ingredients, add the olive oil and fry the garlic clove, add the rosemary and immediately afterwards add the lamb and brown. (I cut out all pieces of bones left by the butcher as I just hate sucking on them and dissecting the meat, but I did retain them and added to the pan to cook with the pieces of meat for their flavour)
  2. Pour in the wine and let it evaporate slowly on the lowest heat as it cooks and moistens the meat. Stir occasionally for almost an hour until the meat is super tender. Do make sure that it doesn’t cook dry, replacing with a little bit more wine as needed to keep it moist. The end result should leave you with the lamb being lightly coated in a wine gravy like juice.
  3. Whilst the meat is cooking beat the eggs in a bowl adding the lemon juice and pecorino cheese.
  4. When the meat is done, remove the pan from the heat, remove the garlic (and bones if you're like me) and add the beaten eggs. Stir gently until the eggs thicken to a creamy consistency (just like when you make a carbonara sauce) Put it back on the heat for a few minutes only if the "cream" is too liquid. Season with salt & pepper (with both the lemon juice & Pecorino cheese for our tastes we didn’t feel it needed additional salt).
  5. Serve with roast potatoes and a large mixed green salad.
Recipe by Life in Abruzzo Food & Travel Guide at https://www.lifeinabruzzo.com/abruzzo-easter-agnello-cacio-e-ovo/