Entree: Italy – Abruzzo – Agnello Cacio e Uova (Braised lamb finished with a rich Pecorino and egg sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) boneless lamb shoulder, cut into 1½–2 in (4–5 cm) chunks
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (14 g) unsalted butter
- 1 medium onion, finely chopped (5 1/4 oz (150 g))
- 4 cloves garlic, minced (0.42 oz (12 g))
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken or lamb stock
- 2 sprigs (approx. 0.14 oz (4 g)) fresh rosemary
- 1 bay leaf
- 1 1/2 tsp (7.5 ml) fine sea salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 3 large eggs (approx. 5 1/4 oz (150 g) total)
- 1 cup (100 g) finely grated Pecorino Romano
- Zest of 1 lemon (optional)
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) boneless lamb shoulder, cut into 1½–2 in (4–5 cm) chunks
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (14 g) unsalted butter
- 1 medium onion, finely chopped (150 g)
- 4 cloves garlic, minced (12 g)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken or lamb stock
- 2 sprigs (approx. 4 g) fresh rosemary
- 1 bay leaf
- 1 1/2 tsp (7.5 ml) fine sea salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 3 large eggs (approx. 150 g total)
- 1 cup (100 g) finely grated Pecorino Romano
- Zest of 1 lemon (optional)
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley for garnish

Instructions

1. Pat lamb pieces dry and season with 1 tsp (5 ml) salt and 1/4 tsp (1.25 ml) pepper. Heat olive oil and butter in a heavy Dutch oven over medium-high heat until shimmering; brown the lamb in batches, about 4–5 minutes per side, then transfer to a plate.
2. Reduce heat to medium, add the chopped onion and cook until softened and translucent, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
3. Deglaze the pan with the white wine, scraping up browned bits, and simmer until the wine is reduced by about half. Add the stock, rosemary, bay leaf, remaining salt and pepper, and return the lamb to the pot. Bring to a gentle simmer.
4. Cover, reduce heat to low, and braise until lamb is very tender, about 1 to 1 1/2 hours. Check once and add a splash of stock or water if liquid reduces too far.
5. Remove the lamb to a warm plate. Increase heat and reduce the braising liquid until slightly thickened and flavorful, about 6–8 minutes. Remove rosemary sprigs and bay leaf.
6. In a heatproof bowl, whisk together the eggs and grated Pecorino until smooth. Temper the egg-cheese mixture by whisking in 1/2 cup (120 ml) of the hot reduced sauce, then slowly whisk the tempered mixture back into the pot off the heat to avoid scrambling. Return the pot to very low heat and stir constantly until the sauce becomes glossy and coats the back of a spoon, about 1–2 minutes. Do not boil.
7. Stir the lamb back into the sauce to warm and coat. Adjust seasoning, finish with lemon zest if using, and sprinkle with chopped parsley. Serve immediately with extra grated Pecorino at the table.