Cut the lamb into 1-inch cubes. Season the lamb cubes with salt and pepper. Toss the meat with the juice from half of a lemon. Mix well.
In a large saute pan, over medium heat, add the oil and butter
. When the oil/butter is hot, add the lamb
, and ham, cook until the lamb is brown on all sides, about 6 to 8 minutes.
Sprinkle the flour over the lamb and continue to cook for 1 minute.
Stir in the wine
and bring to a simmer
, cover and cook for 30 minutes.
In a small mixing bowl, beat the egg yolks. Add the lemon zest
and the juice from the remaining lemon. Slowly stir the egg mixture into the lamb and cook for 2 minutes, stirring constantly so the eggs
. Remove from the heat and stir in the parsley and marjoram
. Season with salt and pepper.
Spoon the lamb onto serving plates and serve immediately.