Recipe
Agnello Cacio e Ova with Herb-Roasted Potatoes
Savory Lamb with Cheese and Eggs
4.7 out of 5
Indulge in the rich flavors of Italian cuisine with this traditional Agnello Cacio e Ova recipe. Tender lamb is cooked to perfection and served with a creamy cheese and egg sauce, accompanied by herb-roasted potatoes for a satisfying and comforting meal.
Metadata
Preparation time
30 minutes
Cooking time
3 hours
Total time
3 hours and 30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free, Low-carb, High-protein, Keto-friendly
Allergens
Dairy (cheese, eggs)
Not suitable for
Vegan, Vegetarian, Dairy-free, Egg-free, Paleo
Ingredients
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1.5 kg (3.3 lbs) lamb shoulder, bone-in 1.5 kg (3.3 lbs) lamb shoulder, bone-in
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4 cloves of garlic, minced 4 cloves of garlic, minced
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2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
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2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
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Salt and pepper, to taste Salt and pepper, to taste
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4 large eggs 4 large eggs
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100g (3.5 oz) Pecorino Romano cheese, grated 100g (3.5 oz) Pecorino Romano cheese, grated
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100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
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1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
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1 kg (2.2 lbs) potatoes, cut into wedges 1 kg (2.2 lbs) potatoes, cut into wedges
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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
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1.Preheat the oven to 180°C (350°F).
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2.In a small bowl, combine the minced garlic, rosemary, thyme, salt, and pepper.
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3.Rub the lamb shoulder with the herb mixture, ensuring it is evenly coated.
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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.
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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.
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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.
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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.
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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.
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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.
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