- 3 pound baby lamb loin
- Freshly ground black pepper
- 1 1/2 fresh lemons
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chopped onions
- 2 ounces Parma ham, finely diced
- 4 teaspoons all-purpose flour
- 2 cups dry white wine
- 3 egg yolks
- 1 teaspoon grated lemon zest
- 1 tablespoon finely chopped fresh parsley leaves
- 1/2 teaspoon finely chopped fresh marjoram leaves
- Cut the lamb into 1-inch cubes. Season the lamb cubes with salt and pepper. Toss the meat with the juice from half of a lemon. Mix well.
- In a large sauté pan, over medium heat, add the oil and butter. When the oil/butter is hot, add the lamb, onions, and ham, cook until the lamb is brown on all sides, about 6 to 8 minutes.
- Sprinkle the flour over the lamb and continue to cook for 1 minute.
- Stir in the wine and bring to a simmer, cover and cook for 30 minutes.
- In a small mixing bowl, beat the egg yolks. Add the lemon zest and the juice from the remaining lemon. Slowly stir the egg mixture into the lamb and cook for 2 minutes, stirring constantly so the eggs won't curdle. Remove from the heat and stir in the parsley and marjoram. Season with salt and pepper.
- Spoon the lamb onto serving plates and serve immediately.