Ingredients

Servings 4

• 2 lb lamb, (leg and ribs)
• 3 ½ oz ham
• 1 cup dry white wine
• 1 ½ tablespoons extra virgin olive oil
• ½ cup meat broth
• 1 onion
• all-purpose flour to taste
• nutmeg to taste
• 1 ¾ oz grated Pecorino cheese
• ½ lemon
• salt and pepper
• 3 eggs

Preparation

30 minutes preparation + 1 hour cooking

Put the lard, the ham and the onion cut into thin slices in a large pan. Gently fry, salt, pepper and add a pinch of nutmeg.

Cut the lamb into chunks and after coating in flour, add to the pan and sauté. Pour in the stock. As soon as it has reduced, add a bottle of white wine, salt, pepper and cook over low heat (for an average of 1 hour).

When the lamb is well cooked, arrange on a hot serving plate.

Pour the juices from the meat into a small pan and blend in three beaten yolks together with the Pecorino and the juice of half a lemon.

Mix and leave over low heat for a minute, then pour the sauce over the meat. Bake at 350°F until a golden crust has formed on the outside.