|Diced cold cooked lamb||2 Cup (32 tbs)|
|Hard boiled eggs||2|
|Lemon juice||1 Tablespoon|
|Dry mustard||1 Teaspoon|
|Stock||2 Cup (32 tbs)|
|Worcestershire sauce||1 Teaspoon|
Combine the lamb, eggs, oil, and lemon juice in a bowl.
Melt the butter in a medium-size skillet.
Blend the flour and mustard to make a paste.
Gradually stir in the stock.
Add Worcestershire and salt, stir until the sauce comes to a boil. (It will thicken slightly.)
Last, add the lamb and egg mixture, heat thoroughly.
Serve the lamb over rice or on toast points.