In a bowl, beat the eggs with the lemon juice.

Put on a small pot containing 1 cup of water and a pinch of salt over medium heat.
When the water begins to boil, turn off the heat and add the eggs stirring rapidly with whisk to make a sauce.

Cut the lamb into pieces and rinse under cold water.
Put a casserole pan over medium heat, add the olive oil, lamb, sliced onion, a pinch of salt and freshly ground pepper. Reduce the heat and turn the lamb often so that it doesn’t overly brown.

Cover and let cook, continuing to check and turn the meat frequently.

After about an hour, when the lamb is cooked, add the egg sauce to the casserole pan and let it all come together for a few minutes. Serve the lamb with its sauce.

Food History

Eggs are one of the foods found in kitchens all over the world. Chicken eggs are certainly the most commonly used eggs, while the most expensive are fish eggs like caviar.

The image of the egg, especially in Italian, is the subject of several proverbs and sayings, the most famous of which says "better an egg today than a hen tomorrow", referring to the relative pleasure one can have in the present versus waiting to enjoy the hypothetical benefits in the future.
Another famous Italian saying is the "Egg of Columbus", which tends to emphasize unexpectedly simple solution to a problem that seems unsolvable.

Other suggested recipes

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• Country style lamb   
• Lamb with artichokes