Lamb cheese and eggs

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MASTERY Level
90 min
804 Views
 
MASTERY Level
0 People
90 min
INGREDIENTS for 0 people
  • 2 lb boneless lamb shoulder
  • onion
  • ½ cup extra virgin olive oil
  • 2 cups dry red wine
  • 1 ¾ oz Pecorino cheese
  • 3 eggs
  • lemon juice
  • salt
Preparation

In a large casserole, brown the thinly-sliced onion over a low heat, then add the meat increasing the heat to brown it and turning it with a wooden spoon to brown it all over. When it is golden, add the wine a little at a time over high heat. Allow to evaporate until the cooking is finished. After turning off the heat, salt, and add the lemon juice and the beaten egg with cheese.

Main courses
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