These lamb chops were butter-knife tender and full of flavor. The bold additions to the pan of onion & pancetta don't prevent the lamb's flavor from shining through.
I was able to find some beautiful chops, and althought the recipe called for 2 1/2 pounds, I cut the quantity in half to avoid left-overs.
By starting with onions, pancetta, & lard we lay down a flavor foundation. I know someone is going to chastise me for using lard. And although Marcella offers the opportunity to substitute the less flavorful vegetable oil, I decided to "live on the edge".
After searing the chops, wine and spices are added. The chops are slowly pan roasted for about an hour. Or as Marcella instructs, "until the lamb feels very soft when prodded with a fork."
The chops are then removed to a warm platter and most of the fat is skimmed off the top of the sauce left in the pan. The egg yolk and lemon juice are lightly beaten together and poured over the still warm chops, turning the chops to coat.
The chops are transferred to a clean warm platter (leaving the excess yolk mixture behind) and are then dressed with the pan sauces.
We enjoyed our Marches Style Lamb Chops with well cooked carrots and broccoli and a nice bottle of rustic Garnacha/Tempranillo blend from the Carinena region of Spain.