Easter Lamb

Pour the extra virgin olive oil into a earthenware pot and add the sliced ​​onion. Let it wilt over medium heat until it becomes soft and slightly golden, without letting it darken: the soffritto It must be fragrant and uniform, ready to support the browning of the lamb.

Add the lamb divided into six similar sized pieces and brown it in the shallow pan, turning it often to brown each side. When the meat has a golden and uniform surface, pour in the dry white wine and leave it deglaze until the alcoholic smell has faded.

Season the lamb with salt and pepper, then cover the shallow pan and transfer it into the preheated oven at 180°C (356°F). Cook until the meat is about three-quarters cooked, keeping the bottom moist and fragrant; if necessary, check that it does not dry out too much.

Add the fresh peas, preferably very tender, when the lamb is three-quarters cooked. Distribute them in the bottom and close the lid. shallow pan, so they can cook together with the meat, absorbing the aromatic juices without completely losing their consistency.

Beat the eggs with the pecorino grated and chopped parsley. Work the mixture until you obtain a smooth, dense and well-blended mixture, without any visible lumps of cheese: this will be the creamy and tasty finish of the dish.

Check that the lamb is cooked and that the peas are tender, then pour in the mixture of eggs, pecorino and parsley directly onto the hot dish. Distribute it evenly and wait for the heat to thicken, without stirring the meat vigorously.

Wait a few minutes before serving, until the egg is set and adheres to the lamb and peas. Serve the dish while still hot, with the sauce thickened and the base moist, avoiding serving it when the mixture it's still liquid.