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Ingredients

• 3 lb baby lamb shoulder and leg cut 1 1/2" pcs
• 1/2 x lemon for rubbing lamb
• 1/2 x lemon zested and juiced
• 3 Tbsp. extra-virgin extra virgin olive oil
• 1 Tbsp. unsalted butter
• 2 slc Parma ham shredded
• 1 x onion finely minced
• 1/8 c. flour
• 1 c. white wine
• 3 x egg yolks
• 2 sprg marjoram leaves removed,
•     and roughly minced
• 2 sprg flat-leaf parsley leaves removed,
•     and roughly minced

Description

Pat The Lamb Pcs Dry. Rub With Half A Lemon And Season With Salt And Pepper. In A Large Pan With A Tight-fitting Lid, Heat The Oil And Butter Over Medium Heat Till Foaming, Then…

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