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Spread the salsa evenly on the sliced lamb. With a peeler, shave 3-inch strips of Parmigiano Reggiano and place on top of the salsa verde-covered lamb. Garnish with fresh pea shoots, salt, black pepper and lemon juice.
Crack the egg carefully separating the yolk from the whites. Discard whites and clean off the chalaza. Place the egg in the center of the plate and finish with salt and fresh cracked pepper.