To prepare the lamb in fricassea we heat 50ml of extra virgin olive oil DOP Umbria - Colli Orvietani in a pan together with the garlic clove and thinly sliced onion. We fry over medium heat for a few minutes.

Add the lamb and sauté over a high flame, stirring often. We deglaze with the white wine and add salt and pepper. We lower the heat and let it cook for 20-30 minutes (cooking will depend on the thickness of the meat).

Add the beaten eggs with the lemon juice and the Pecorino del Subasio. Let it cook for a few moments, continuing to mix everything and let the egg thicken.

Add plenty of wild fennel and serve the lamb in fricassea very hot.