Creamy Egg and Cheese Lamb Stew — Agnello Cacio e Ova
An Abruzzese Easter shepherd's stew of lamb shoulder slow-cooked with onion and herbs, finished with a beaten egg-and-pecorino mixture stirred in off-heat, creating a creamy yellow sauce that coats the meat — a regional discovery.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat lamb cubes dry. Season with 1 tsp salt and 1/4 tsp pepper. Finely chop onions and mince garlic. Beat 2 eggs, 2 egg yolks, grated Pecorino, juice from 1 lemon, and a pinch of pepper until smooth. Chop parsley.
Sear
Heat 4 tbsp olive oil in a heavy pot over medium-high heat. Brown lamb in batches (2–3 batches), about 4–5 minutes per batch, until deeply coloured. Lift out and set aside.
Saute
Reduce heat to medium. Add onions, cook 6–7 minutes until soft and golden. Add garlic, cook 1 minute. Pour in wine, simmer 2–3 minutes scraping browned bits, until reduced by half.
Braise
Return lamb to pot. Add warm stock, marjoram sprigs, bay leaves, and 0.5 tsp salt. Bring to bare simmer, cover partially, reduce heat to low. Cook 60–70 minutes, stirring occasionally, until lamb is fork-tender and sauce is reduced and thickened.
Finish
Remove pot from heat and cool 1 minute. Discard marjoram stems and bay leaves. Stir 3 tbsp warm cooking liquid into egg mixture to temper. Pour tempered mixture into pot off heat, stir gently 90 seconds until creamy yellow sauce coats meat. Loosen with stock if needed.
Plate
Spoon into warm wide bowls, scatter parsley over top, and serve with crusty bread to soak up the sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.