- 4 pounds baby leg of lamb, boned, meat trimmed, and cut into chunks
- 1 large onion, chopped
- 6 plum tomatoes, chopped
- 3 tablespoons chopped fresh Italian (flat-leaf) parsley
- 2 large fresh basil leaves, chopped
- 1 tablespoon plus ½ teaspoon salt
- 2 teaspoons plus 1 large pinch freshly ground black pepper
- ½ cup dry white wine
- 2 pounds fresh peas, shelled
- 8 large eggs, beaten
- 2/3 cup freshly grated Parmesan cheese
- In a nonreactive, large, heavy pot, combine the lamb, onion, tomatoes, 2 tablespoons parsley, the basil, 1 tablespoon salt, 2 teaspoons pepper, the wine, and 1 cup water. Simmer, uncovered, over medium-low heat for 1 hour.
- Meanwhile, in a small saucepan, blanch the peas in ½ cup boiling water for 30 seconds. Remove from the heat, drain, and set aside to cool.
- In a bowl, beat together the eggs, cheese, the remaining 1 tablespoon parsley, ½ teaspoon salt, and pinch of pepper. Stir in the peas; set aside.
- Preheat the oven to 350°F.
- Place the lamb in a large casserole. Pour the egg mixture over it. Bake until the custard is golden brown, 20 to 30 minutes.