Agnello cacio e ovo

Traditional dish of the province of Teramo made up with eggs and lamb, it is mainly consumed during the Easter holidays. 

Fry a clove of garlic in the oil, add the lamb with salt and pepper, brown it at low heat, add a glass of white wine and let it boil off.
Mix the eggs with lemon juice and grated cheese. Pour the mixture on the meat, mix well and cook until the eggs are thickened. Enjoy your meal!


Ingredients (for 6 people)
1 kg. and half of cut lamb, 4 eggs, 2 lemons, salt and oil both to taste., 150 g of pecorino cheese abruzzese, garlic and a glass of white wine.