|Boneless lamb||1 Pound, cut into 1/2 inch cubes|
|Cooking oil||1 Tablespoon|
|Beef broth||6 Cup (96 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Eggs||3 , beaten|
|Grated romano cheese||1⁄3 Cup (5.33 tbs)|
|Lemon juice||3 Tablespoon|
In 3-quart saucepan brown lamb in hot oil; drain off fat.
Add beef broth.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Stir in snipped parsley.
Combine eggs, romano cheese, and lemon juice; stir in about 1 cup of the hot mixture.
Return to remaining hot mixture in pan.
Cook and stir till nearly bubbly.
Cook and stir 2 minutes longer.