AGNELLO CACIO E UOVA (NEAPOLITAN FRICASSEE OF SPRING LAMB)

Agnello Cacio E Uova (Neapolitan Fricassee Of Spring Lamb) image

Provided by Nancy Harmon Jenkins

Time 2h15m

Yield Ten servings

Number Of Ingredients 10

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Ingredients

4 to 5 pounds boned leg of lamb, cut into 2 inche cubes
1/2 cup olive oil
4 medium onions, peeled and thinly sliced
1 cup dry white wine
2 1/2 cups shelled fresh peas
3 eggs
1 cup grated parmigiano reggiano cheese
1 bunch Italian flat-leaf parsley, leaves only, coarsely chopped
Juice of half a lemon, plus lemon slices or quarters for garnish
Salt and freshly ground black pepper to taste

Steps:

Rinse the lamb pieces and then dry them well. Place the oil in a casserole over medium-high heat and brown the lamb pieces, setting them aside when they are done. Add a little more oil to the pan and turn the heat to low. Add the onions and stir into the oil and meat juices. Cover the onions and cook, occasionally removing the cover to stir, until the onions are very soft and almost melted into the oil. This will take about an hour. A drop or two of water can be added from time to time, if necessary, to keep the onions from browning.
Add the browned lamb pieces to the onions with about half the wine. Continue cooking at medium-low, uncovered, for 30 minutes, or until the wine is mostly evaporated. Add the remaining wine, 1/2 cup of water and the peas. Cover and cook over medium-low heat an additional 30 minutes.
Remove the lamb, onions and peas from the casserole and set aside on a warm platter in a warm place while you make the sauce. Keep the casserole on low heat, so that the juices are barely simmering. Beat the eggs well and mix in the parmigiano. Add a ladleful of the meat juices to the eggs, beating well as you drizzle it in. Continue beating in the meat juices until the egg mixture is warm. Then carefully beat the egg mixture into the juices in the casserole. Continue beating over very low heat until the sauce is thick enough to coat a spoon. Do not let the sauce come to a boil because that will scramble the eggs. If the sauce appears to be at the boiling point, remove from the heat immediately, beating to cool it down as rapidly as possible.
Remove the sauce from the heat and beat in the parsley and lemon juice. Taste and add salt and pepper if desired. Spoon the sauce over the warm lamb and peas, garnish with pieces of lemon and serve immediately.

Nutrition Facts : @context http, Calories 655, UnsaturatedFat 25 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 16 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams