Lamb
in Creamy Cheese and Egg Sauce
This dish is made, with minor variations, across central and southern
Italy, especially for Easter. It is boldly flavored thanks to an abundant handful of grated Pecorino and rendered velvety
by the addition of eggs at the last moment. Serve it with roasted potatoes for a splendid main course.
- 1 tablespoon extra-virgin olive oil
- 2 pounds boneless lamb, trimmed
of fat and sinew, cut into 1-inch cubes (preferably from the neck or shoulder)
- 1 large yellow onion, thinly sliced
- 1 cup dry white wine
- 1 and 1/2 cups chicken broth
- 4
large eggs
- 1/2 cup freshly grated Pecorino Romano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Heat the olive oil in a 12-inch sautÈ pan over a medium-high flame (a terra-cotta pan is ideal, but cast iron or
heavy stainless steel will do). When the oil is hot, add half of the lamb and brown it on all sides, turning often to cook
evenly; it will take about 8 minutes. Remove to a plate; brown the remaining lamb in the oil left in the pan. Return all the
lamb to the pan, add the onion, stir, and cook 5 minutes, or until the onion wilts.
Add the wine and cook
until it evaporates, about 10 minutes. Cover; lower the heat to medium-low and cook for 1 and 1/2 hours, adding 1/4 cup of
the broth every 15 minutes. Uncover; the lamb should be fork-tender (cook a little longer if it is not).
Beat
the eggs with the Pecorino, salt, and pepper in a bowl. Remove the pan from the heat, transfer the lamb to a serving platter,
and return the pan to the heat. Pour in the egg-Pecorino mixture, and stir gently to create a smooth, velvety sauce. Do not
let the sauce boil, or it will curdle. Pour the sauce over the lamb and serve hot. Serves
6
*this recipe was borrowed from rusticocooking.com
