Tuesday, July 29, 2008

Ingredients for 4 servings
1.2kg lamb, cut into 5cm pieces
2 tablespoons plus 2 tsp extra virgin olive oil
1 large onion, very finely chopped
2 tablespoons plus 2 teaspoons (50ml) dry white wine
500g tender garden peas
4 eggs, beaten
2 heaped tablespoons finely chopped
flat-leaf parsley, plus sprigs to garnish
60g parmesan, freshly grated
bread and green salad, to serve


Put lamb pieces in a frypan with olive oil and onion, and cook slowly to brown meat on all sides (about 10 minutes). Add white wine and cook for a further 10-15 minutes. Add peas and cook for another 10 minutes.
Just before serving, beat eggs in a bowl with parsley and cheese. Season meat with salt and freshly ground pepper to taste, then remove pan from the heat. Slowly add beaten egg mixture, stirring well. The heat of the meat should be enough to turn the egg into a lovely thick sauce. Serve at once, scattered with a few parsley sprigs, and with some bread to mop up the sauce, and a simple green salad.

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