236. Costolette d’agnello Vestite

Dressed Lamb Chops

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

Take high-quality lamb cutlets, strip the bone to expose it, pound, smooth out, and sauté in a skillet with a little butter but without any other spices. Season while hot with salt