Agnello e piselli (Lamb and Peas) Recipe

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Ingredients

  • 1.5 kilos (3 lbs) lamb (see Notes), cut into chunks
  • 25g (1 oz) freshly grated Pecorino romano cheese
  • 1.5 kilos (3 lbs) lamb (see Notes), cut into chunks
  • 1 medium onion, thinly sliced
  • 750g (1-1/2 lbs) peas, fresh or frozen
  • White wine
  • Olive oil
  • Salt and pepper
  • To finish the dish:
  • 2-3 eggs
  • 25g (1 oz) freshly grated Pecorino romano cheese
  • A few sprigs of fresh parsley, minced
  • (c) Frank Fariello

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