agnello in fricassea



  • lamb chops are browned in lard with chopped onions and strips of pancetta (or smoked bacon); nutmeg, seasoning and brown stock are added and evaporated, then the chops are braised in white wine. To finish, the pan juices are defatted and mixed off heat with beaten egg yolks and lemon juice, the mixture being served as a coating on the chops.