Lamb Cooked Tripe-Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g lamb loin
- pure lard (lardo vergine)
- garlic
- parsley
- eggs
- grated parmesan
- lemon
Instructions
- Cut lamb loin into pieces and fry in pure lard.
- Make a garlic-and-parsley soffritto in the leftover fat, add the fried lamb, and season, letting it absorb the seasoning.
- Bind with a whisked sauce of eggs, parmesan, and lemon; serve once the egg has set.