Serves: 6
Total Calories: 831

2 tablespoons olive oil
2 medium onions
3 pounds boneless lamb leg and shoulder, trimmed and cut into 2-inch chunks
salt and freshly ground black pepper to taste
1 tablespoon finely chopped rosemary
1 1/2 cups homemade Meat Broth or Chicken Broth (see Soups), or store-bought beef or chicken broth
2 cups shelled fresh peas or 1 (10-ounce) package frozen peas, partially thawed
3 large eggs
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup freshly grated Pecorino Romano cheese

1 Place a rack in the center of the oven. Preheat the oven to 425°F. In a Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Add the onion and lamb. Cook, stirring occasionally, until the lamb is lightly browned on all sides, about 20 minutes. Sprinkle with salt and pepper.

2 Add the rosemary and the broth. Stir well. Cover and bake, stirring occasionally, 60 minutes or until the meat is just tender. Add a little warm water if necessary to prevent the lamb from drying out. Stir in the peas and cook 5 minutes more.

3 In a medium bowl, beat the eggs, parsley, cheese, and salt and pepper to taste, until well blended. Pour the mixture evenly over the lamb.

4 Bake uncovered 5 minutes or until the eggs are just set. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 831
Calories from Fat: 115

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