Mama Balduccis Brodetto

• 4 pounds baby leg of lamb, boned, meat trimmed, and cut into chunks
• 1 large onion, chopped
• 6 plum tomatoes, chopped
• 3 tablespoons chopped fresh Italian (flat-leaf) parsley
• 2 large fresh basil leaves, chopped
• 1 tablespoon plus 1/2 teaspoon salt
• 2 teaspoons plus 1 large pinch freshly ground black pepper
• 1/2 cup dry white wine
• 2 pounds fresh peas, shelled
• 8 large eggs, beaten
• 2/3 cup freshly grated Parmesan cheese

1. In a nonreactive, large, heavy pot, combine the lamb, onion, tomatoes, 2 tablespoons parsley, the basil, 1 tablespoon salt, 2 teaspoons pepper, the wine, and 1 cup water.
2. Simmer, uncovered, over medium-low heat for 1 hour.
3. Meanwhile, in a small saucepan, blanch the peas in 1/2 cup boiling water for 30 seconds.
4. Remove from the heat, drain, and set aside to cool.
5. In a bowl, beat together the eggs, cheese, the remaining 1 tablespoon parsley, 1/2 teaspoon salt, and pinch of pepper.
6. Stir in the peas; set aside.
7. Preheat the oven to 350F.
8. Place the lamb in a large casserole.
9. Pour the egg mixture over it.
10. Bake until the custard is golden brown, 20 to 30 minutes.

lamb, onion, tomatoes, fresh italian, fresh basil, salt, freshly ground black pepper, white wine, fresh peas, eggs, freshly grated parmesan cheese

Taken from www.cookstr.com/recipes/mama-balduccirsquos-brodetto (may not work)