Preparation

• In a pan, fry the oil together with ham and onion cut into thin strips, add some nutmeg.
• Cut into pieces the lamb, cover these with flour, fry first and then cover with broth.
• As soon as the liquid will be evaporated, add the wine, then put salt and pepper and cook at low flame.
• When the lamb is well cooked, arrange the pieces on a plate, pour into a bowl the cooking sauce and add to that three yolks and the lemon juice, then mix and cook over low flame for about one minute.
• Finally, spread the sauce on the meat, put it into the oven and bake at 180° until the surface will show a golden crust.