Lamb, Peppers, Sheep Cheese, and Eggs: Agnello, Peperoni, Cacio, e Uova – a delicious recipe with extra-virgin olive oil, onion, lamb shoulder, Salt, white wine, freshly grated caciocavallo. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large, heavy-bottomed skillet or Dutch oven, heat 1/4 cup extra-virgin olive oil over medium heat and add the onion.
2
Cook for 5 minutes, until it is softened and golden.
3
Season the lamb chunks with salt and pepper and add to the skillet.
4
Increase the heat to high and sear the lamb on all sides, working in batches if necessary to avoid overcrowding the pan.
5
Stir in the wine, scraping the bottom of the pan with a wooden spoon to incorporate the browned bits of meat and onion, and season with salt and pepper.
6
Cook over medium-low heat for about 90 minutes, until the meat is very tender.
7
Add more wine or water, if necessary, to keep the pan from drying out.
8
When the meat is cooked, combine the cheese, eggs, and bread crumbs in a large bowl and whisk together.
9
Season with salt and pepper and add the roasted pepper strips.
10
Increase the heat under the lamb to high and add the egg mixture to the pan.
11
Stir as for scrambled eggs and cook until the eggs harden.
12
Serve immediately.
1404
kcal
Calories
101
g
Fat
13
g
Carbs
106
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus 1/4 cup, 1 onion, coarsely chopped, 3 pounds lamb shoulder, cut into 4-inch pieces, Salt and pepper, and more.
Yes, Lamb, Peppers, Sheep Cheese, and Eggs: Agnello, Peperoni, Cacio, e Uova falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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