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Lamb cheese and eggs

  • 1 hour and 30 minutes
  • Medium
  • Second Courses

Ingredients: Per 4 servings

  • 2 lb boneless lamb shoulder
  • onion
  • ½ cup extra virgin olive oil
  • 2 cups dry red wine
  • 1 ¾ oz Pecorino cheese
  • 3 eggs
  • lemon juice
  • salt


In a large casserole, brown the thinly-sliced onion over a low heat, then add the meat increasing the heat to brown it and turning it with a wooden spoon to brown it all over. When it is golden, add the wine a little at a time over high heat. Allow to evaporate until the cooking is finished. After turning off the heat, salt, and add the lemon juice and the beaten egg with cheese.