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1
Rinse the lamb pieces and then dry them well.
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2
Place the oil in a casserole over medium-high heat and brown the lamb pieces, setting them aside when they are done.
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3
Add a little more oil to the pan and turn the heat to low.
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4
Add the onions and stir into the oil and meat juices.
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5
Cover the onions and cook, occasionally removing the cover to stir, until the onions are very soft and almost melted into the oil.
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6
This will take about an hour.
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7
A drop or two of water can be added from time to time, if necessary, to keep the onions from browning.
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8
Add the browned lamb pieces to the onions with about half the wine.
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9
Continue cooking at medium-low, uncovered, for 30 minutes, or until the wine is mostly evaporated.
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10
Add the remaining wine, 1/2 cup of water and the peas.
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11
Cover and cook over medium-low heat an additional 30 minutes.
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12
Remove the lamb, onions and peas from the casserole and set aside on a warm platter in a warm place while you make the sauce.
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13
Keep the casserole on low heat, so that the juices are barely simmering.
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14
Beat the eggs well and mix in the parmigiano.
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15
Add a ladleful of the meat juices to the eggs, beating well as you drizzle it in.
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16
Continue beating in the meat juices until the egg mixture is warm.
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17
Then carefully beat the egg mixture into the juices in the casserole.
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18
Continue beating over very low heat until the sauce is thick enough to coat a spoon.
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19
Do not let the sauce come to a boil because that will scramble the eggs.
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20
If the sauce appears to be at the boiling point, remove from the heat immediately, beating to cool it down as rapidly as possible.
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21
Remove the sauce from the heat and beat in the parsley and lemon juice.
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22
Taste and add salt and pepper if desired.
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23
Spoon the sauce over the warm lamb and peas, garnish with pieces of lemon and serve immediately.
