agnello in fricassea

/ah'NYEHL-loh een free-kahs-SEH-ah/

"Lamb fricassée." Lamb chops fried with onions, garlic, pancetta and nutmeg, covered with stock and white wine, cooked until the stock has reduced and then braised. The cooking juices are mixed with egg yolks and lemon juice and this is served as a coating for the chops.