Lamb Ribs à la Béchamel
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- lamb ribs
- béchamel sauce (manteca and milk)
- egg
- bread crumbs
- flour
- salt
Instructions
- Trim the lamb ribs, leaving the bone exposed.
- Prepare a béchamel sauce (bechamelle): heat manteca (lard) and milk together.
- When it comes to a boil, season with salt, add flour, and stir constantly with a wooden spoon until smooth and thickened.
- Coat each rib with the béchamel sauce, then dip in beaten egg, and finally roll in finely grated bread crumbs.
- Cook as desired (the original does not specify the final cooking method).