2 pounds (907 grams) mixed lamb meat (leg and shoulder)
Salt and pepper
1/4 cup (60 milliliters) balsamic vinegar
1 teaspoon (5 milliliters) honey
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup (240 milliliters) peas
3 tablespoons (45 milliliters) olive oil
1 onion, diced
2 shallots, sliced
2 garlic cloves, minced
2 cups (480 milliliters) red wine
1/4 cup (60 milliliters) grated Pecorino Romano
1/4 cup (60 milliliters) grated Parmesan
1/2 cup (120 milliliters) breadcrumbs
1 tablespoon (15 milliliters) chopped parsley
1 tablespoon (15 milliliters) chopped rosemary
Cut the lamb into pieces, trimming or removing any fat. Season with salt and pepper.
Whisk together balsamic vinegar, honey, and salt and pepper to taste, then put in fridge to chill.
Blanch asparagus and peas in boiling water for 30 seconds, then shock in a large bowl of ice water. When drained and dry, toss peas and asparagus in chilled balsamic mixture.
In a saucepan, heat olive oil over medium heat, then brown the lamb on all sides. Add the onion, shallots, and garlic and sauté until onion and shallots are translucent. Add the red wine, reduce heat to low, cover, and cook until wine has thickened, about 50 minutes.
Preheat oven to 375 F (190 C).
In a bowl, combine Pecorino, Parmesan, breadcrumbs, parsley, and rosemary.
To a greased baking or casserole dish, add the pieces of lamb and sauce from the pan, then pour over the asparagus and pea mixture, making an even layer out of the meat and vegetables in the dish. Sprinkle the breadcrumb cheese mixture over top, making an even coating, then put in the oven and bake for 15 minutes, until the breadcrumb crust is golden-brown.