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Baked Lamb With Cheese, Eggs And Peas (Agnello Cacio Uova E Piselli)
Ingredients
- 2 tablespoons olive oil
- 1 onion, sliced thinly
- 2 pounds (1 kilogram) lamb shoulder, diced
- 1 cup (250 milliliters) dry white wine
- 1 pound (450 grams) fresh peas in their shells (about 1 cup or 200 grams of frozen or fresh, podded peas)
- Salt and pepper
- 4 eggs
- Juice of 1/2 lemon
- 2/3 cup grated Pecorino cheese
- Handful of fresh parsley, chopped
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