lambragout with lemon sauce   1 kg boned leg of lamb 2 tablespoons flour vegetable oil salt, pepper, nutmeg ½ cup wine 1 cup lamb broth 1 lemon 3 egg yolks 1 - 2 finely chopped garlic cloves 2 tablespoons coarsely chopped flat-leaved (Italian) parsley 1. Cut the leg of lamb into 2 inch pieces and sprinkle well with flour. 2. Heat the oil in a heavy skillet and fry until brown on all sides. Season well with salt, pepper and nutmeg. 3. Pour in the wine and stir well. Add half of the lamb broth, stir again and cover. Cook on low heat for about 75 minutes. You may have to add some water. 4. Meanwhile, thinly peel half a lemon and cut the peel into very fine (julienne) slices. Beat the egg yolks with 3 tbl lemon juice and the finely chopped or pressed garlic. 5. Take the lamb out of the frying pan, cover well and keep warm.. Pour the rest of the lamb broth into the pan and scrape lose any rests. Pour in the egg yolk mixture and heat slowly while stirring until the sauce thickens (don't let come to a boil!!!). 6. Pass the sauce through a fine sieve and season to taste with salt, pepper and a pinch of sugar. 7. Put the meat on a platter. Beat the sauce until it becomes a bit foamy and pour it over the lamb. Sprinkle on the lemon stripes and parsley and serve immediately. back