Agnello, Cacio e Uova - Lamb Stew with Cheese and Eggs

Agnello, Cacio e Uova
Lamb Stew with Cheese and Eggs

3 1/2 pounds leg of lamb, boned
salt and pepper
1/2 cup olive oil
1 onion, sliced
1 cup dry white wine
about 1/2 cup beef stock
4 eggs or
6 egg yolks
2/3 cup grated Pecorino or Parmesan

This typical Italian dish of lamb should be cooked in an earthen- ware casserole. If this is not available, choose a pan as near to earthenware as possible, one which can be brought to the table. Wipe the lamb with a damp cloth, cut it into cubes, sprinkle lightly with salt and pepper, and leave for 1 hour. Heat the oil in the earthenware pan and lightly fry the onion until it is soft but not brown. Add the pieces of lamb and brown them lightly on all sides, turning frequently. Pour in the wine and cook, uncovered, until it has evaporated. Cover the pan and cook slowly for about i hour, or until the meat is very tender, adding a little stock from time to time if required. Beat the eggs, add the grated cheese and a pinch ot salt and pepper, and pour this mixture over the meat. Stir and leave over a low heat for 2 minutes. Serve immediately. Serves 6.

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Agnello, Cacio e Uova Lamb Stew with Cheese and Eggs

Agnello, Cacio e Uova
Lamb Stew with Cheese and Eggs