Chop the onion. Arrange the lamb in baking dish, brush with oil, season with salt and pepper and a pinch of chili powder (according to personal taste).
Roast the seasoned lamb in a preheated 400°F oven for about an hour, turning occasionally.
Sprinkle with lemon juice and grated Pecorino before serving.
The dish presents itself with aromatic meat and a fattiness, which is also added to by the final addition of Pecorino cheese. A still, red wine that is rich in acidity, which tends to cut oiliness, is recommended. We recommend a Montepulciano D'Abruzzo D.O.C.
To prevent the lamb from being too dry once cooked, do not overcook it and keep it moist. To produce these results, cover the baking pan with aluminum foil to prevent the meat from browning too much on top.