2 pounds baby lamb (leg and ribs)
3 1/2 ounces raw ham
1 cup dry white wine
1 1/2 tablespoons extra virgin olive oil
1/2 cup meat broth
1 onion Flour as needed
Nutmeg to taste
1/2 cup Pecorino cheese grated
Juice of 1/2 lemon
Salt and pepper
Heat the olive oil a large pan. Cut ham into long, thin strips and sauté with thinly sliced onion, a pinch of salt, pepper and nutmeg. Cut the lamb into pieces, wash and dry well. Coat with flour, add to the sauté and brown evenly on all sides.
Deglaze with white wine and cook until reduced. Add broth. Season with salt and pepper and cook over low heat for about one hour. Remove lamb from the pan and arrange on a serving platter. Keep warm.
Pour cooking liquid into a saucepan. Beat three egg yolks with Pecorino and the juice of half a lemon and add to the cooking liquid. Cook over low heat for one minute, stirring constantly, then pour over the meat.
Put the meat in a preheated 350°F oven for a few minutes until golden brown and crisp. Serve immediately.