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Lamb is a favored meat in Abruzzo, and in the past, each September shepherds would drive their flocks from the region's highlands south to Apulia to better grazing lands. Even today, some shepherds migrate considerable distances every year to ensure a steady diet for their charges. This dish is a classic of the region.
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2 to 3 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
1/2 red bell pepper, seeded and chopped
1 3/4 lb boneless tender lamb
salt
3/4 cup dry white wine
1/4 to 1/3 cup water
2 fresh rosemary sprigs
3 or 4 eggs
1 1/2 cups grated pecorino cheese
1 tablespoon chopped fresh flat leaf parsley
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In a large sautÍ pan or flameproof earthenware casserole over high heat, warm the olive oil.
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Add the onion and red pepper and cook, stirring until golden brown, 3 to 5 minutes.
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Add the lamb pieces, season with salt, and brown evenly on all sides.
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Pour in the wine and deglaze the pan, stirring to dislodge any browned bits stuck to the pan bottom. Reduce the wine by half.
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Add the water and rosemary, cover, reduce the heat to medium-low, and cook until the lamb is tender, 30 to 40 minutes.
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In a bowl, beat the eggs with the cheese.
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Uncover the lamb mixture, pour the cheese mixture evenly over the lamb, stir to combine, reduce the heat to low, and cook for about 2 minutes just until the eggs are set.
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Sprinkle with the parsley and serve at once.
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