Joi Ito's Cooking

Joi Ito's cookin' on the living web.

Ingredients

4 pounds boneless lamb shoulder, cut in 3-inch pieces
Salt and pepper
Extra-virgin olive oil
1 large onion, diced
4 large garlic cloves, chopped
2 tablespoons all-purpose flour
1 tablespoon tomato paste
Pinch of saffron, crumbled (optional)
½ cup white wine
4 cups good chicken broth
2 sprigs thyme
2 sprigs rosemary
Bay leaf
1 cup fregola, or use Israeli couscous
4 egg yolks
½ cup lemon juice, plus 1 teaspoon lemon zest
3 tablespoons chopped parsley
3 tablespoons chopped celery heart leaves
4 hard-cooked eggs (8 to 9 minutes) at room temperature, for garnish

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