Baked Lamb With Cheese, Eggs And Peas (Agnello Cacio Uova E Piselli)

• 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

1. Heat olive oil in an oven-proof pot and gently saute the onion until soft and translucent. Add the lamb and let it brown evenly. Pour in the wine, turn heat down to a simmer and cook until lamb is tender and the liquid has reduced.
2. Meanwhile shell the peas and a few minutes before lamb is ready, add to the pot. Season with salt and pepper.
3. Beat the eggs together with the lemon juice, cheese and parsley. Pour the egg mixture over the top of the lamb stew and bake at 350u0b0F until golden brown on top, about 15-20 minutes.

olive oil, onion, kilogram, milliliters, fresh peas, salt, eggs, lemon, pecorino cheese, handful of fresh parsley

Taken from food52.com/recipes/28470-baked-lamb-with-cheese-eggs-and-peas-agnello-cacio-uova-e-piselli (may not work)