Ingredients

• 1kg/2lb boned shoulder of lamb, trimmed and cubed
• 25g/1oz seasoned flour
• 2 bacon rashers, diced
• 30ml/2 tbs. oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 250g/8oz canned tomatoes
• 600ml/1 pint beef stock
• 1 bay leaf
• 5ml/1 tsp. dried oregano
• 3 egg yolks
• 30ml/2 tbs. lemon juice

Method

1. Coat the lamb cubes in seasoned flour. Fry the bacon in a pan until crisp and most of its fat has rendered. Remove with a slotted spoon and place in a casserole.
2. Add the oil to the pan. When hot, add the lamb in batches and fry until browned on all sides. As the cubes brown, transfer them to the casserole.
3. Add the onion and garlic to the pan and fry until softened. Stir in the undrained tomatoes, stock, bay leaf, oregano and seasoning to taste and bring to the boil. Stir into the casserole, cover and place in the oven.
4. Cook for 1½ hours or until the meat is tender.
5. Transfer the lamb cubes to a warmed serving dish using a slotted spoon. Keep warm. Strain the cooking liquid into a saucepan and skim any fat from the surface.
6. Mix together the egg yolks and lemon juice and stir in about 45ml/3 tablespoons of the cooking liquid. Whisk this egg mixture into the remaining cooking liquid. Cook gently, stirring, until the sauce thickens enough to coat the back of the spoon. Do not let the sauce boil or it will curdle.
7. Pour the sauce over the lamb and serve hot.

Notes