Lamb with egg and lemon | Gourmet Traveller

Ingredients

• 2½ tbsp olive oil
• 2 onions, finely chopped
• 100 gm mild pancetta, diced
• 6 garlic cloves, finely chopped
• 2 tsp olive oil
• 1 boneless lamb shoulder (1.6kg), cut into 6cm pieces
• 250 ml dry white wine (1 cup)
• 500 ml veal stock (2 cups)
• 3 rosemary sprigs
• 4 eggs, lightly beaten
• 90 gm each finely grated pecorino and parmesan
• 180 gm frozen peas (1½ cups)