Agnello Cacio e Uova

Lamb with Cheese and Egg


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

In this recipe from the region of the Abruzzo, cheese and eggs are beaten together with lemon juice to create a rich sauce to accompany the lamb. It is often served as part of the Easter feast in some parts of the south, and the ingredients are chosen as symbols of this important time in the Christian calendar. The primary ingredients are lamb, symbolic of the sacrifice of God’s son; eggs, representing rebirth and the resurrection of Jesus; and vegetables, celebrating the return of the fertility of spring.


  • 1 medium leg of lamb, about 2.25 kg/5 lb, boned
  • 75 ml/5 tbsp extra virgin olive oil
  • 3 garlic cloves, coarsely chopped
  • a sprig of rosemary
  • 250 ml/8 fl oz/1 cup dry white wine
  • 90 ml/6 tbsp freshly grated pecorino cheese
  • 4 eggs, beaten
  • juice of 1 lemon
  • 30 ml/2 tbsp chopped fresh flat leaf parsley
  • sea salt and ground black pepper
  • boiled potatoes and roasted red bell peppers, to serve (optional)


  1. Cut the lamb into 2.5cm/1in chunks. Heat the oil in a large pan and add the garlic and the rosemary. Add the lamb and brown it all over in the oil, then gradually add the white wine and use it to baste the meat and prevent it sticking.

  2. Cover and simmer gently for 15 minutes, or until the lamb is cooked through. Remove the pan from the heat and discard the rosemary.
  3. Beat the cheese and eggs together and add the lemon juice. Season with salt and pepper and pour this mixture over the lamb.

  4. Return the pan to the heat and cook over a medium heat for 8 minutes, or until the eggs have set.
  5. Sprinkle with a little chopped parsley and serve, accompanied by boiled potatoes and roasted red peppers, if you like.