Heat the EVO oil in a pan together with the garlic clove and thinly sliced onion. Sauté over a medium flame for a few minutes and add the lamb. Sauté over a high flame, turning often, and when the meat is golden brown, deglaze with white wine and add salt and pepper. At this point lower the heat and leave to cook for about 20-30 minutes (cooking time will depend on the thickness of the meat). After this time, after checking that the meat is well cooked, finish the dish by adding the two eggs, already beaten together with the lemon juice and the pecorino cheese, to the mixture. Turn the lamb quickly and continuously so that the egg yolks can thicken while cooking slowly to give the typical creaminess of this dish. To complete the dish, you can add some wild fennel and serve the lamb in fricassee still hot.