ezRecipe-Zee: Cooking Recipe: How to make Lamb With Cheese And Egg Sauce

Lamb With Cheese And Egg Sauce - {Capreto Cacio E Uova}

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Date Added:	April 15, 2008
Calories:	1056
Serves:	10
Prep. Time:	0:00
Category:	Lamb, Main Dish, Copy Cat / Restaurant

Ingredients:

10    pounds        lamb shoulder
1/4   cup           extra-virgin olive oil
1     medium        onion
                    Salt
                    Freshly-ground black pepper
1     cup           dry red wine
1     sprig         fresh rosemary
1     cup           Brown Chicken Stock
6     large         eggs
2/3   cup           freshly-grated Parmigiano-Reggiano
1                   lemon
1/4   cup           finely-chopped fresh Italian parsley

Directions: one line for each direction. When saved the lines will be numbered.

Rinse the meat, pat dry and set aside.
In a large skillet, heat the oil over medium-high heat. Add the onion and cook over medium heat until softened, about 5 minutes. Season the meat with salt and pepper and add to the skillet to brown on all sides, about 10 minutes. Work in batches if necessary to avoid overcrowding the pan.
Add the rosemary and wine and let the wine evaporate. Add 1/4 cup of the Brown Chicken Stock, cover and reduce the heat to low. Moisten with the chicken stock as necessary to avoid scorching. Cook for 1 to 2 hours, until the meat is very tender.
In a medium bowl, beat the eggs, cheese, a pinch of pepper, the lemon juice and parsley and pour the mixture over the cooked meat. Stir and cook over medium heat a few minutes, until the eggs coagulate. Serve immediately.
This recipe yields 10 to 12 servings.

Nutrition Facts

Servings Per Recipe: 10

Amount Per Serving

Calories: 1056

Calories from Fat 74.5%

Total Fat

85g

Cholesterol

370mg

Sodium

268mg

Carbohydrate

Dietary Fiber

trace

Protein

63g

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: April 15, 2008

* MOLTO MARIO with Mario Batali - (Show # MB-2C03) - from the TV FOOD NETWORK