Lamb with egg and pecorino, chicory and bread

Ingredients

For 1 serving

• Lamb shoulder130 g
• Eggs1
• Pecorino12 g
• Lemon juice10 ml
• Garlic1 clove
• Rosemary1 g
• Beef broth150 ml
• Chicory greens200 g
• Bread40 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

In season: March – May

Method

1. Cut the lamb shoulder into pieces of about 4 cm, trimming off excess fat. Warm the meat stock in a small pan.
2. Heat the oil in a casserole over medium-high heat with the crushed garlic and the rosemary, add the lamb and brown it for 6–8 minutes, turning, until golden on all sides; season with salt.
3. Pour in the hot stock, cover and cook over low heat for 40 minutes, until the meat is tender and the liquid has reduced; add a splash of water if it gets too dry.
4. Meanwhile clean the chicory, discarding damaged leaves and the base, wash it well and boil it in salted water for 8 minutes, until the stalks are tender; drain, squeeze lightly and season with a pinch of salt.
5. In a bowl beat the eggs with the grated pecorino, the lemon juice and some black pepper.
6. Take the casserole off the heat, remove the garlic and rosemary and pour the eggs over the lamb, stirring at once for a minute: the heat of the pan sets them until they turn into a soft cream. If they stay runny, put the pan back over the lowest heat for a moment without stopping stirring, so they don't scramble.
7. Serve the lamb with its creamy sauce, the chicory on the side and the bread to mop up the juices.