204. Agnello in Frittata

Lamb Omelette

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

Chop up a loin of lamb, which is the best cut to use for this dish, and sauté in virgin lard. A little lard will do, because this cut of meat is rather fatty. When half cooked, season with salt and