- Difficulty: Media
- 2 kg of lamb
- 200 g San Daniele Dop Levoni ham
- 1/2 litre of Biferno Bianco of Molise
- extra virgin olive oil
- one mug of broth
- 1 onion, nutmeg
- 3 eggs
- 1/2 lemon
- salt and pepper
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.
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