Ingredients
1 leg of lamb (1.3kg)
4 tbsp olive oil
1/2 glass of white wine
150g flour
3 cloves of garlic
1 sprig of rosemary
100g grated Parmesan
4 large eggs
2 tbsp chopped fresh parsley
Method
Remove the bone from the leg of lamb (or ask your butcher to do so), and cut into even chunks. Season with salt and pepper then coat the meat with flour and pat off any excess.
In a hot pan, brown off the meat in the olive oil until browned on each side, then add the rosemary, garlic and pour in the wine.
Reduce the heat and leave to simmer on a medium/low heat for about an hour or so until the meat is tender. Check the seasoning at this point.
When the meat is tender, remove the garlic and rosemary, then beat the eggs with the parmesan and parsley and pour this mix over the meat and stir in.
Place into a pre-heated oven at 190-200 degrees C for 15-20 minutes until the eggs have risen and browned on top.
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