"Golden" Lamb in Egg sauce (Emilia-Romagna)

Meat

Ingredients

Baby lamb chops - 3 1/2 pounds

Butter - 6 tbsps

Olive oil - 2-3 tbsps

Raw parma ham or fat salt pork, diced - 1/4 pound

Dry white wine - 1/2 cup

Egg yolks - 3

Grated parmesan cheese - 2 1/2 tbsps

Juice of 1/2 lemon

Parsley, finely chopped (optional) - 2-3 sprigs

Heat the butter and oil together in a heavy flameproof casserole and gently saute the lamb and ham or fat pork until brown all over. Sprinkle with salt and pepper and moisten with wine. Cover the casserole, transfer to a moderate oven (375F) and bake 30-40 minutes, or until meat is tender.

Beat the egg yolks until smooth and add the grated cheese, lemon juice and parsley if used. Check seasoning, adding a little salt and pepper if necessary. Just before serving, pour the egg mixture into the casserole. Stir and serve immediately before the eggs are set.

Serves 6-8