Agnello Cacio e Ova

Method

1. Cut the lamb into small cubes.
2. Heat olive oil in a casserole over high heat. Add the lamb and sear well until nicely browned.
3. Lower the heat. Add chopped onion, a small amount of tomato paste, two sprigs of rosemary, and white wine. Deglaze the pan.
4. Season with salt and pepper. Cover and cook on low heat for at least one hour, until the lamb is tender. If necessary, add a little broth or water to keep it moist.
5. In a bowl, beat the eggs with grated pecorino and parmigiano cheeses (half and half, or adjust to taste) and a few drops of lemon juice.
6. When the lamb is ready, pour the egg mixture over the lamb. Cover and cook for a few minutes until the eggs are set and the dish becomes compact, almost like a frittata.
7. Serve immediately.