Lamb with Cheese and Eggs (Agnello Cacio e Ova)

Ingredients

To prepare the lamb with cheese and eggs, start by peeling and finely slicing the onion, then cut the lamb meat into bite-sized cubes.
Heat a generous drizzle of olive oil in a skillet, add the sliced onion and the juniper berries, and let the onion sweat over gentle heat for about 5 minutes.
Increase the heat to medium-high and add the cubed lamb along with the herbs: rosemary, bay leaf, and thyme.
Brown the meat for about 5 minutes, season with salt and pepper, then deglaze with the dry white wine and let the alcohol evaporate completely.
Once the alcohol has evaporated, pour in enough water to just barely cover the meat. Cover with a lid and cook over medium heat for approximately 35 minutes.
After cooking, the lamb should still be quite moist and tender. Remove the herb sprigs and bay leaf with kitchen tongs.
In a separate bowl, whisk the eggs together with the grated Pecorino cheese until well combined.
Lower the heat under the lamb to very low, then pour in the egg and Pecorino mixture. Stir continuously for a couple of minutes and turn off the heat as soon as the eggs have thickened and lightly set (creamy, not overcooked).
Serve the lamb piping hot, finishing with a drizzle of raw extra virgin olive oil if desired.