Casce e Ova Lamb
calories: high
category: second
cost: medium
difficulty: easy
preparation time: 90
Ingredients
Lamb (leg and loin) 1 kilo
Eggs 4
Grated Pecorino cheese 50 gr.
Grated Parmesan cheese 50 gr.
Rosemary 2 spoonfuls
Garlic 2 cloves
Extra-virgin olive oil 100 gr.
Red chili a pinch
Salt to taste
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Eggs 4
Grated Pecorino cheese 50 gr.
Grated Parmesan cheese 50 gr.
Rosemary 2 spoonfuls
Garlic 2 cloves
Extra-virgin olive oil 100 gr.
Red chili a pinch
Salt to taste
See our
Wine Tips
for your meals
Preparation Cut the lamb into pieces so that there are four for each guest. Put them into the oven with the oil, rosemary, garlic and chili. Add the salt only when the meat has been properly browned. Let it roast at a low heat for about 40 minutes, basting it every now and then with hot water or broth.
Whisk the eggs together with the two types of grated cheeses and pour it over the already cooked lamb. Let the cheeses brown on top (au gratin) in a hot oven for a few minutes. The Chef's tips Montepulciano d'Abruzzo is a 12/13° dry ruby red wine to be served at 18°C Curiosity The use of both Parmesan (made from cow's milk) and Pecorino (made from sheep's milk) cheeses gives a particular tang to this recipe
Whisk the eggs together with the two types of grated cheeses and pour it over the already cooked lamb. Let the cheeses brown on top (au gratin) in a hot oven for a few minutes.
