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Spring Lamb in Lemon Sauce

Ingredients:

750g boned shoulder or leg of lamb
25g lard
5Og un-smoked gammon chopped
1 onion chopped
2 tablespoons flour
salt and pepper
4 tablespoons dry white wine or vermouth
300ml light stock
2 egg yolks
2 tablespoons lemon juice
1/2 tea spoon finely grated lemon rind
1 teaspoon chopped marjoram
1 tablespoon chopped parsley

Directions:

Cut the lamb into 2.5cm cubes.
Melt the lard in a heavy pan add the gammon lamb and onion and fry gently for 10 minutes stirring frequently.
Sprinkle in the flour and season to taste with salt and pepper.
Cook stirring for 1 minute.
Add the wine or vermouth bring to the boil and boil until reduced by half.
Add the stock and bring back to the boil stirring.
Cover and simmer for 45 minutes or until the lamb is tender.
Skim off any surface fat.
Beat together the egg yolks lemon juice and rind and herbs.
Add 3 tablespoons of the cooking liquor and blend well.
Add to the pan and stir just until the sauce thickens; do not allow to boil.
Check the seasoning and serve with ribbon noodles or new potatoes.