1 Lb lean lamb, cut into small cubes
2 Tb flour
2 Tb olive oil
6 cups chicken broth
1 marrow bone, cracked (free from butcher)
1 onion, halved
1 carrot
1/4 tsp pepper
4 egg yolks
3 Tb lemon juice
1/4 cup butter, melted
1 Tb paprika
1/2 tsp cinnamon

Roll lamb in flour.

Heat oil in kettle. Add lamb and brown on all sides.

Add chicken broth, marrow bone, onion, carrot and pepper. Bring to a boil, reduce heat and simmer two hours, until lamb is very tender. Remove bone, onion and carrot. Skim off any excess oils.

Just before serving, beat egg yolks with lemon juice. Stir in a little hot broth then add warmed egg yolks to soup. Heat but do not boil, stirring constantly. Taste and add salt if necessary.

Ladle into heated soup plates. Drizzle with melted butter mixed with paprika and sprinkle with cinnamon. Six servings.