Share on
Rack of lamb au gratin
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
500 g of rack of lamb perfectly cleaned from fat and bones,
250 g of breadcrumbs,
6 tablespoons extra virgin olive oil,
1 eggplant,
30 g of sugar,
1 tablespoon of balsamic vinegar,
salt.
Introduction
The lamb meat is comparable to that of white veal, for its high protein content and easy digestibility, but for many its taste is superior. Lamb means the animal slaughtered at 25-30 days. A custom exclusively Italian in how much in the other nations the slaughter happens to the three months of life.
Preparing
This content is not public. Log in to see the recipe preparation.
