2 pounds lamb (leg and ribs) 1 pound tender fresh peas 1 onion 2 eggs 1/2 cup Pecorino cheese grated 1/2 cup dry white wine 5 tablespoons extra virgin olive oil 1 tablespoon parsley chopped Salt and pepper to taste
Cut lamb into medium-sized pieces, wash well and dry. In an ovenproof steel pan, sauté chopped onion in hot oil over medium heat until slightly golden.
Rub the meat with salt and pepper and add to the pan. Let it brown, stirring frequently. Pour in white wine, cover and cook in a preheated 350°F for about 40 minutes.
Add peas and cook for an additional 20 minutes. In a bowl, combine eggs, Pecorino and parsley and season with salt and pepper. When the lamb is ready, add egg sauce and cook on the stove until thick. Serve immediately.
The dish is aromatic, hearty, nicely succulent and slightly sweet. We recommend a Brindisi Rosso D.O.C., a mellow red wine with a ripe bouquet and good alcohol content.
If necessary, dilute the cooking liquid with a glass (1/2 cup) of wine or broth.