Agnello Cacio e Ova with Herb-Roasted Potatoes

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, bone-in 1.5 kg (3.3 lbs) lamb shoulder, bone-in
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• 4 large eggs 4 large eggs
• 100g (3.5 oz) Pecorino Romano cheese, grated 100g (3.5 oz) Pecorino Romano cheese, grated
• 100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1 kg (2.2 lbs) potatoes, cut into wedges 1 kg (2.2 lbs) potatoes, cut into wedges
• 3 tablespoons olive oil 3 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 650 kcal / 2718 KJ
• Fat: 38g (total), 16g (saturated)
• Carbohydrates: 25g (total), 3g (sugars)
• Protein: 50g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, rosemary, thyme, salt, and pepper.
3. 3.
   Rub the lamb shoulder with the herb mixture, ensuring it is evenly coated.
4. 4.
   Place the lamb in a roasting pan and roast in the preheated oven for 2.5 to 3 hours, or until the meat is tender and easily pulls apart.
5. 5.
   While the lamb is roasting, prepare the sauce. In a heatproof bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, parsley, salt, and pepper.
6. 6.
   Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Cook the sauce, stirring constantly, until it thickens and becomes creamy.
7. 7.
   In a separate baking dish, toss the potato wedges with olive oil, salt, and pepper. Roast in the oven for 30-35 minutes, or until golden and crispy.
8. 8.
   Once the lamb is cooked, remove it from the oven and let it rest for a few minutes. Then, shred the meat using two forks.
9. 9.
   To serve, place a generous portion of shredded lamb on a plate, drizzle with the cheese and egg sauce, and serve with the herb-roasted potatoes on the side.

Treat your ingredients with care...

• Lamb shoulder — Slow cooking the lamb shoulder will result in tender and flavorful meat. Make sure to marinate it with the herb mixture for at least 1 hour before roasting.
• Pecorino Romano cheese — This cheese adds a distinct salty and tangy flavor to the sauce. If you can't find Pecorino Romano, you can substitute it with Parmesan or Grana Padano cheese.
• Potatoes — Cut the potatoes into evenly sized wedges to ensure they cook uniformly. For extra crispiness, parboil the potatoes for 5 minutes before tossing them with olive oil and roasting.

Tips & Tricks

• For a more intense flavor, marinate the lamb shoulder overnight in the herb mixture.
• If you prefer a milder cheese flavor, reduce the amount of Pecorino Romano and increase the amount of Parmesan cheese in the sauce.
• To make the dish more aromatic, add a splash of white wine to the sauce while cooking.
• Serve the Agnello Cacio e Ova with a side of sautéed greens, such as spinach or Swiss chard, to add freshness and balance to the meal.
• Leftover lamb can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Agnello Cacio e Ova on a large platter, garnished with fresh parsley. Accompany it with the herb-roasted potatoes and a side of sautéed greens for a complete and satisfying meal.

Presentation advice

Arrange the shredded lamb in an attractive mound on the platter, drizzling the creamy cheese and egg sauce over the top. Place the herb-roasted potatoes around the lamb, and garnish with sprigs of fresh rosemary and thyme for an elegant presentation.