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1
In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering.
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2
Season the lamb with salt and pepper and add half of the meat to the casserole in a single layer.
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3
Cook over moderately high heat, turning once or twice, until browned all over, about 7 minutes.
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4
Transfer the lamb to a plate and pour off the oil.
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5
Add 2 more tablespoons of olive oil to the casserole and repeat with the remaining lamb.
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6
Wipe out the casserole.
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7
Add the remaining 1/2 cup of olive oil to the casserole.
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8
Add the onion and garlic and cook over moderate heat until the onion is softened.
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9
Return the lamb and any accumulated juices to the casserole.
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10
Add the wine and rosemary and bring to a boil, scraping up any browned bits from the bottom.
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11
Cover and simmer over moderately low heat until the lamb is tender, about 1 1/4 hours.
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12
Uncover the casserole and simmer the stew until the liquid has nearly evaporated, about 20 minutes.
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13
Remove from the heat and discard the rosemary sprig.
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14
Meanwhile, in a medium bowl, whisk the eggs with the cream.
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15
Whisk in the Parmesan, parsley and lemon zest.
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16
Using a wooden spoon, stir the egg mixture into the lamb stew.
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17
Cook over low heat, stirring gently, until the the eggs just begin to set and the sauce is thick and creamy, about 5 minutes.
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18
Transfer the stew to a bowl and serve.
