Scaled for your household (4 portions) · original serves 4
Boneless lamb1 kg
Eggs7
Pecorino150 g
Rosemary1 sprig
Dry white wine100 ml
Extra virgin olive oilto taste
Publisher/method gives no numeric amount; retain as needed without inventing quantity.
Juniper berries4
Thyme1 sprig
Bay leaves1 leaf
Brown onion1
Saltto taste
Publisher/method gives no numeric amount; retain as needed without inventing quantity.
Black pepperto taste
Publisher/method gives no numeric amount; retain as needed without inventing quantity.
Water to cover lambto taste
Publisher/method gives no numeric amount; retain as needed without inventing quantity.
Method
1
Slice onion and cube lamb. Soften onion and juniper in oil over low heat for 5 minutes.
2
Raise heat; brown lamb with herbs for 5 minutes. Season, add wine and let it evaporate. Add enough water to cover meat; cover and cook over medium heat for 35 minutes.
3
Remove herbs. Beat eggs with grated pecorino. Lower heat, stir into lamb and cook gently until eggs are slightly set. Serve hot.
