Step 1

Preheat the oven to maximum temperature. Debone the lamb. Cut the bones into pieces or ask your butcher to do this. Put the meat into a baking dish, cover with white wine and a few sprigs of thyme and let marinate for at least 2 hours. Put the bones into a baking dish and roast for around 40-45 minutes. Remove from the oven and reduce the oven temperature to 400°F.

Step 2

Cut the celery, small carrot and onion into 1/4" cubes. Put in a saucepan with 1 sprig rosemary, 1 sprig thyme, the garlic clove, 2 bay leaves and 3 Tbsp. oil; cook for 2-3 minutes. Add the roasted bones and stir for 3 minutes. Add 1 cup wine and water until the bones are nearly covered. Simmer, covered, for around 30 minutes, reducing the liquid by half. Strain the broth.

Step 3

Remove lamb from marinade and pat dry with paper towels. Place on a work surface, spread flat, with the side that was next to the bone facing up.

Step 4

Sprinkle them with a little crushed rosemary, salt and pepper; spread a thin layer of ricotta over the meat to give flavor as it cooks. Fold the two pieces of meat together with the seasoned side inside. Press lamb with your hands to shape it like a roast and tie with kitchen twine. Sprinkle with salt and pepper. Brown in an oven-safe pot with 1-2 Tbsp. oil for 2-3 minutes. Cover with broth and bake for around 1 hour and 30 minutes.

Step 5

Sauté the spring onion in a pan with 3 Tbsp. oil; add cubed carrots and fava beans and sauté for 1 minute. Add to pot with the lamb 20 minutes before removing from the oven. When the roast is done, remove from oven, take it out of the pot and mix the cooking liquid with 1 egg yolk and a dash of lemon juice. Serve it with its sauce and vegetables. You may want to serve with roasted new potatoes.