Agnello Cacio e Uova
A classic Easter dish of tender braised lamb coated in a rich, creamy sauce of beaten eggs and sharp Pecorino cheese, also known locally as 'Agnell a cace e ove'.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Heavy-bottomed casserole or Dutch oven
- •Mixing bowl
- •Whisk
- •Wooden spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 38 g
- carbs
- 2 g
- fibre
- 0 g
- protein
- 48 g
- calories
- 540 kcal
Instructions
- 1
Warm the olive oil in a heavy casserole over medium heat.
- 2
Add the crushed garlic and rosemary sprig, cooking for one minute until fragrant.
- 3
Add the lamb pieces in a single layer and brown them thoroughly on all sides.
- 4
Pour in the white wine and scrape up any caramelised juices from the bottom of the pan.
- 5
Allow the wine to bubble until the sharp alcohol aroma evaporates completely.
- 6
Season with salt and black pepper, then lower the heat and cover the pan with a lid.
- 7
Simmer gently for 35 minutes until the lamb is tender and yielding to a fork.
- 8
Whisk the eggs, grated pecorino, parsley, and lemon juice in a bowl until smooth.
- 9
Remove the casserole completely from the heat and take out the rosemary sprig and garlic.
- 10
Pour the egg mixture over the warm lamb, stirring constantly with a wooden spoon.
- 11
Allow the residual heat to thicken the eggs into a glossy cream without scrambling.
- 12
Serve immediately while hot with plenty of crusty rustic bread.
Chef's tips
Always remove the pan from the direct flame before adding the egg mixture. The residual heat of the meat and pan is sufficient to cook the eggs into a silky sauce without curdling them.
Ingredient substitutions
- Pecorino d'Abruzzo → Pecorino Romano or Pecorino Sardo, using slightly less salt if it is very sharp
- bone-in lamb → boneless diced lamb shoulder or young kid goat (capretto)
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat very gently in a warm pan over low heat with a spoonful of warm water, stirring constantly so the egg sauce does not split.
Common mistakes to avoid
- •Leaving the pan on active heat when stirring in the egg, which turns the sauce into scrambled eggs
- •Not browning the lamb well at the start, resulting in pale meat and a lack of depth in the pan juices
- •Using cold eggs straight from the fridge, which cools the sauce too quickly before it can emulsify
Serving suggestions
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