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

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

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 fert