Tuscan lamb fricassee

Ingredients for 4 servings:

• 1 kg lamb, leg or shoulder without bone
• 150 g bacon, streaky
• 1 large onion(s)
• 3 cloves garlic
• 1 sprig(s) rosemary, fresh
• olive oil
• 5 egg yolks
• 3 tbsp cheese, grated Parigiano
• 1 tbsp flour
• 1 cup of cream
• 1 bay leaf
• 1 large lemon(s), the juice

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Dice the lamb, along with the bacon, and chop the onion, garlic, and rosemary. Fry the bacon in a pan or casserole dish over low to medium heat. Add olive oil and heat until well heated. Brown the lamb cubes on all sides, season with salt and pepper. Now add the broken bay leaf, onion, and garlic. Simmer over low heat for about half an hour until smooth. Whisk the egg yolks with the flour, cream, Parmesan, and lemon juice. Once the meat is cooked, remove the pan from the heat and stir in the cream, egg, and cheese mixture. Heat gently again until the sauce becomes creamy. Do not boil, or the yolks will curdle. I serve this with leaf spinach and rosemary potatoes.