Italian Easter Lamb
Serves 460 mins prep120 mins cook
Agnello cacio e ov’ is a traditional Italian Easter dish made with boneless lamb, eggs, and cheese. The lamb is marinated, browned, and simmered in white wine, then finished with a creamy egg and cheese mixture. This family recipe showcases the flavors of Italy and varies by tradition.
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What you need
Instructions
1: Chop the lamb into small pieces and marinate it for an hour. 2: Brown the lamb in a skillet with hot olive oil and garlic. 3: Once golden, pour in the white wine and let it simmer slowly for at least an hour. 4: Stir in a mixture of beaten eggs and grated cheese until it gently thickens.View original recipe