Baby Lamb with Egg Sauce (Rome)

Meat

Ingredients

Milk-fed lamb - 3- 3 1/2 pounds

Lemons - 1 1/2

Olive oil - 4 tbsps

Butter - 2 tbsps

Parma ham, shredded - 2 slices

Onion, finely chopped - 1

Salt and pepper

Flour - 4 tsps

Dry white wine - 1 cup

Hot stock or water

Egg yolks - 3

Parsley, finely chopped - 2 sprigs

Marjoram, finely chopped - 1 sprig

Cut the meat into bite sized pieces. Wipe it dry with a cloth and rub with half a lemon. Heat the oil and butter in a heavy pan, add the piece of meat, ham and onion and brown over a very low heat, stirring from time to time. Season with salt and pepper. When the meat is brown, sprinkle it with flour and turn all the pieces carefully. Add the wine, cover and cook slowly for 30 minutes, or until the meat is tender. If necessary, add a few tbsps of hot stock but although the sauce should be fairly plentiful, it must not be too liquid.

Beat the egg yolks. Grate the rind of the half lemon and squeeze the juice from the remaining lemon. Beat ths into the eggs and add the parsley, marjoram and a pinch of salt. When the lamb is cooked, lower the heat, pour in the eggs and simmer for 2 minutes, stirring constantly so that the sauce will not set in "strings". Serve immediately.

Serves 6