- 1/4 cup extra-virgin olive oil
- 1 onion, coarsely chopped
- 3 pounds lamb shoulder, cut into 1-inch pieces
- Salt and black pepper, freshly ground
- 1 cup dry white wine
- 1/4 cup Pecorino Romano, freshly grated
- 6 eggs
- 1/4 cup bread crumbs
- 6 red or green bell peppers—roasted, peeled, seeded and cut into thin
In a large, heavy-bottomed skillet or Dutch oven, heat 1/4 cup of the olive oil over medium heat until hot but not smoking. Add the onion and cook until soft and golden, about 5 minutes.
Season the lamb chunks with salt and pepper and add to the skillet. Increase the heat to high and sear the lamb on all sides; work in batches if necessary to avoid overcrowding the pan. Stir in the wine, scraping the bottom of the pan with a wooden spoon to incorporate the browned bits of meat and onion, and season with salt and pepper. Cover and cook over medium-low heat for about 1 1/2 hours, until the meat is very tender. Add more wine or water if necessary to keep the pan from drying out.
When the lamb is tender, combine the cheese, eggs and bread crumbs in a large bowl and whisk together. Season with salt and pepper and add the roasted pepper strips. Increase the heat under the lamb to high and add the egg mixture to the pan. Using a wooden spoon, stir as you would for scrambled eggs and continue to cook until the eggs firm up. Serve immediately.