Lamb with Cheese and Egg Recipe – Agnello Cacio e Uova with Rosemary and Pecorino

Lamb with Cheese and Egg Recipe

This Lamb with Cheese and Egg recipe brings together tender, seared lamb with creamy eggs, sharp pecorino cheese, and fragrant rosemary for a hearty Italian dish. Featured on Bonacini’s Italy, host Michael Bonacini demonstrates how to elevate simple ingredients into a luxurious, rustic meal that’s perfect for family dinners, casual gatherings, or special occasions. The combination of rich lamb, aromatic herbs, and silky eggs creates a comforting, protein-packed dish with bold Mediterranean flavors.

The Inspiration

The Agnello Cacio e Uova originates from central Italy, particularly the Marche and Abruzzo regions, where shepherds historically prepared lamb with minimal ingredients in a single pan. The dish highlights the simplicity and resourcefulness of Italian peasant cuisine—using lamb, eggs, and cheese to create a satisfying, flavorful meal.

Michael Bonacini’s version preserves the rustic authenticity while introducing refined touches like deglazing the pan with white wine and finishing the eggs with pecorino cheese for richness. The use of rosemary and parsley adds an aromatic layer, balancing the boldness of the lamb with fresh herbal notes. This dish embodies Bonacini’s philosophy: honoring traditional Italian flavors with approachable, modern cooking techniques.

Ingredients

• 2 pounds (907 grams) lamb meat, cut into cubes
• 1/3 cup (80 ml) flour
• 2 tablespoons (30 ml) olive oil
• 1 onion, thinly sliced
• ½ cup (120 ml) white wine
• 1 tablespoon (15 ml) chopped rosemary
• 1 cup (240 ml) chicken stock
• ½ teaspoon (2.5 ml) salt
• ¼ teaspoon (1.25 ml) pepper
• 4 eggs
• 1 cup (240 ml) grated pecorino
• 1 tablespoon (15 ml) chopped flat-leaf parsley

Method

• Heat oil in a large skillet over high heat.
• Dredge the lamb cubes in flour, then sear on all sides until evenly browned. Remove from skillet and set aside.
• Lower heat to medium low and add onion, cooking 1-2 minutes, until soft.
• Add the white wine and bring to a boil, scraping up any stuck bits. Reduce.
• Return the lamb to the skillet and add the rosemary, chicken stock, and season with salt and pepper. Bring to a simmer.
• Continue cooking for 3-4 hours, until the lamb is tender.
• Drain and reserve the excess cooking liquid, leaving the solids in the skillet.
• In a bowl, mix together the eggs, pecorino, and some of the parsley.
• Pour the egg mixture into the skillet with the lamb and cook, stirring, until the egg is firm.
• Remove to a plate, garnish with parsley, and drizzle with reserved cooking liquid to finish. Serve hot.
• Buon appetito!

Serving Suggestions

Lamb with Cheese and Egg recipe is a versatile dish that works beautifully as a hearty main course for lunch or dinner. Serve it alongside creamy polenta, roasted potatoes, or a rustic loaf of Italian bread to soak up the flavorful sauce. For a lighter option, pair it with a simple green salad dressed with olive oil and lemon.

This dish is ideal for intimate dinners or small gatherings, as its rich flavors and visually appealing presentation make it a centerpiece on any table. A glass of Italian red wine, such as Chianti or Montepulciano, complements the lamb’s richness while enhancing the herbaceous notes from rosemary and parsley.

Final Thoughts

This Lamb with Cheese and Egg recipe is a celebration of traditional Italian cooking, combining rustic flavors with a touch of elegance. Michael Bonacini’s approach transforms simple ingredients into a dish that is both comforting and impressive, making it perfect for weeknight meals or special occasions.

The dish showcases the harmony of textures and flavors: tender lamb, creamy pecorino-infused eggs, and aromatic rosemary create a satisfying and memorable culinary experience. Whether you are cooking for family, friends, or treating yourself, this recipe delivers bold Mediterranean flavors with minimal fuss. It’s a true representation of Italian peasant cuisine elevated for a modern kitchen.