Lamb with cheese and eggs

With the recipe for lamb cacio e ova we plunge into the soft hills of Abruzzo for a suggestive culinary journey: we want to savour this dish of ancient origins whose typical preparation, handed down from generation to generation, is punctually renewed every year in the Easter menu.
Agnello cacio e ova (lamb with cheese and goose) is a dish with rustic flavours; the strong, wild flavour of the lamb is expertly muted by the most fragrant herbs. The unique feature of this Easter second course is undoubtedly its appetising creamy egg and pecorino cheese, strictly Abruzzese DOC, which tastefully envelops the tender lamb morsels.
Agnello cacio e ova is much more than a simple regional recipe, it is a dish that carries with it the very symbols of the Christian feast, the eggs and the lamb: for this reason it is very dear to Abruzzo cuisine, which keeps its tradition alive at Easter.
Ingredients:

• Lamb meat 1 kg
• Eggs 7
• Pecorino Abruzzo cheese to grate 150 g
• Rosemary 1 sprig
• Dry white wine 100 ml
• Extra virgin olive oil to taste
• Black pepper to taste
• Fine salt to taste
• Juniper berries 4
• Thyme 1 sprig
• Laurel 1 leaf
• Golden onions 1
  
  To make the lamb cacio e ova, first clean and finely slice the onion, then dice the lamb. Heat the olive oil in a frying pan, then add the onions and juniper berries and stew the onion on a low heat for 5 minutes. Then turn up the heat and add the lamb and the seasonings: rosemary, bay leaf and thyme.
  
  Brown the meat for about 5 minutes, season with salt and pepper, then deglaze with white wine and let it evaporate. Once the alcohol has evaporated, pour in enough water to cover the surface of the meat.
  
  Now cover with the lid and continue cooking on a medium flame for about 35 minutes. Once the time has elapsed, you will notice that the lamb will remain quite moist, remove the seasonings with tongs. In a bowl, beat the eggs with the grated pecorino cheese, then lower the heat of the lamb and pour in the egg and pecorino mixture. Stir for a few minutes over a very low flame and then turn off the heat when the eggs have set slightly. Serve your lamb hot and if you like, add a drizzle of extra virgin olive oil.
  
  We recommend consuming the preparation immediately, alternatively you can keep it in the fridge for a couple of days at the most. You can freeze the cooked lamb without the egg and cheese cream.