Agnello Cacio e Ova (Abruzzo Lamb Fricassee with Egg and Cheese Sauce)
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Ingredients
- 700 g diced lamb shoulder
- 1 onion, finely chopped
- 400 ml chicken or vegetable stock
- 3 eggs
- 60 g pecorino romano, grated
- 1 lemon, juiced
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 588 kcal
- Protein
- 40.6 g
- Carbohydrate
- 5.1 g
- of which sugars
- 3.2 g
- Fat
- 45.4 g
- of which saturates
- 19.5 g
- Fibre
- 1.7 g
- Salt
- 1.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the lamb for 8 minutes, then add the onion and cook for 6 minutes until softened.
- 2
Pour over the stock, cover and simmer for 30 minutes until the lamb is tender and cooked through with no pink remaining.
- 3
Beat the eggs with the pecorino and lemon juice in a bowl.
- 4
Remove the pan from the heat and stir in the egg mixture, stirring constantly until it thickens into a light, creamy coating over the lamb.
- 5
Season with black pepper and serve with crusty bread.
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