Cosciotto d'Agnello alla Casa -- Home Style Leg of Lamb

• 1 sm. leg of lamb *
• 1 md. onion, cut in lg. pieces
• 2 tsp. salt
• 2 whole cloves
• 1 stalk celery
• 2 sprigs parsley, whole
• 2 md. carrots, cut in lg. pieces
• 1/4 cup butter
• 1 tbsp. flour
• 2 cups broth, lamb
• beef
• 1 dash pepper
• 1 dash nutmeg
• 1 egg yolk, slightly beaten
• 1 tbsp. lemon juice, fresh

1. Place the leg of lamb in a large Dutch oven with just enough cold water to cover and bring to a boil.
2. Remove any scum that forms on the water.
3. Add onion, salt, cloves, celery, parsley and carrots.
4. Cover and simmer over medium heat for about 1-1/2 hours.
5. Melt butter in a saucepan, whisk in the flour to make a roux.
6. Add broth, slowly and cook, at simmer, until the sauce just thickens.
7. Add pepper and nutmeg, stir.
8. Remove from the heat and add the egg yolk and lemon juice, mix in well.
9. Keep warm.
10. Slice leg of lamb and serve with the Egg Lemon Sauce.

lamb, onion, salt, cloves, celery, parsley, carrots, butter, flour, broth, beef, pepper, nutmeg, egg yolk, lemon juice

Taken from www.foodgeeks.com/recipes/18813 (may not work)