Lamb Ribs à la Béchamel
Origin: Madrid, Spain
Source: Anonymous, 1920
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).