Lamb Cacio e Ova Recipe
Category: Main Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Lamb (preferably boneless) | 1 kg |
| Eggs | 7 |
| Pecorino cheese (grated) | 150 g |
| Fresh rosemary | 1 sprig |
| Dry white wine | 100 ml |
| Extra virgin olive oil | To taste |
| Black pepper | To taste |
| Fine salt | To taste |
| Juniper berries | 4 |
| Fresh thyme | 1 sprig |
| Bay leaf | 1 |
| Yellow onions (peeled and sliced) | 1 |
Instructions
To make Lamb Cacio e Ova, the first step is to prepare the onions. Begin by peeling and finely slicing the onion. This will provide the flavorful base for the dish.
Heat a generous amount of extra virgin olive oil in a large frying pan over medium heat. Once the oil is warm, add the sliced onions and the juniper berries. Sauté the onions gently for about 5 minutes, allowing them to soften and release their sweetness.
Increase the heat to medium-high and add the lamb to the pan. Sear the lamb pieces for about 5 minutes, turning them until they are browned on all sides. Season with salt and black pepper to taste.
Next, pour in the dry white wine, ensuring it covers the lamb just enough. This will help create a savory sauce as it simmers. Let the lamb cook with the wine for a few minutes, allowing the flavors to meld together. Add the sprig of rosemary, thyme, and bay leaf to infuse the dish with herbal aromas. Cover the pan with a lid and allow the lamb to cook for about 25-30 minutes, or until it is tender and cooked through.
While the lamb is cooking, prepare the egg and pecorino mixture. In a large bowl, crack the eggs and whisk them together with the grated pecorino cheese until well combined. The mixture should have a creamy consistency.
Once the lamb is cooked to perfection, reduce the heat to low. Carefully pour the egg and pecorino mixture over the lamb, stirring gently to coat the meat. Allow the eggs to cook very gently for 2-3 minutes. The residual heat from the lamb and the pan will be sufficient to lightly cook the eggs and melt the cheese, creating a creamy, luscious sauce. Be careful not to overcook the eggs; they should remain slightly runny and creamy.
Once the eggs have set lightly, remove the pan from the heat. Serve the Lamb Cacio e Ova hot, garnished with additional fresh herbs if desired. This dish pairs beautifully with a crisp salad or roasted vegetables, making it a perfect choice for a comforting yet elegant meal.
Enjoy your delicious Lamb Cacio e Ova, a flavorful Italian-inspired dish that blends the richness of lamb with the creamy indulgence of eggs and pecorino cheese.
