Rub the lamb with half a lemon. Wash, dry and cut the meat into 2 oz. pieces. Melt the lard in a saucepan, add the prosciutto and onion and brown the lamb. Add salt and pepper. When the lamb is evenly browned, splash it with white wine. Cook till tender, about an hour over a low heat, adding a few spoonfuls of hot water if necessary. Beat the egg yolks in a bowl with chopped parsley and marjoram, a tsp. of grated lemon peel and the juice of a whole lemon.
When the lamb has finished cooking, turn off the heat and pour the egg mixture over it. Stir and let the eggs coagulate, but do not let them set too hard. Serve with a green salad. |
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