Agnello Cacio e Uova

This is a traditional, if somewhat unusual, Abruzzese dish, typically served on Easter. Chunks of lamb are simmered slowly in wine until fork-tender, then finished with a “sauce” of beaten eggs and finely grated Pecorino cheese. It’s one of those dishes that, unless you’re familiar with it, you have to try to understand how good it is.

Makes 4 servings (…