Lamb, cheese and eggs Molise-style
- 4 ½ lb lamb
- 7 oz ham
- dry white wine
- 1 tablespoon lard
- 1 cup broth
- 1 onion
- all-purpose flour
- 3 eggs
- ½ lemon
- salt and pepper
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.