Lamb fricasee

One of my oldest favourites; great in spring when the lambies are young (sorry veggetarian friends). You can always make meringues out of the left over egg whites.

Serves 4
750 g lamb fillet, cut into 1" cubes
2 medium onions, peeled and thinly sliced
1 garlic clove, crushed
40g butter
1 tblsp olive oil
2 lemons
1 tblsp plain flour
300ml hot chicken stock
S&P
3 egg yolks
1 tblsp chopped fresh parsley

Method
Pre-heat oven to 170 C.
Fry onions and garlic gently in the oil in a pan or heavy casserole, until softened. Remove with a slotted spoon and keep aside.
Increase the heat and brown the meat.
Lower the heat and stir in finely grated rind of one lemon plus the flour. Cook for 1 minute.
Pour in hot stock, S&P, return the onions and garlic. Bring to the boil, cover and put in the oven for about 45 mins.
Remove from the oven.
Beat the egg yolks with 3 tblsp lemon juice in a small bowl, then mix in 4 tblsp of the stock mixture.
Stir into the casserole and heat gently on the hob, stirring constantly. Don't let it boil.
Check seasoning, stir in chopped parsley and serve with new potatoes and steamed broccoli.