1 lb. boneless lamb, cut into 1/2 inch cubes
1 tsp. cooking oil
6 c. beef broth
1/4 c. chopped parsley
5 eggs, beaten
1/3 c. grated Romano cheese
3 tbsp. lemon juice

In skillet brown lamb in hot oil, drain off fat. Add beef broth, then put lamb and broth in pot, bring to boil, then reduce heat. Cover and simmer for 1 hour. Stir in 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 until nearly bubbly. Cook and stir 2 minutes longer.