Heat 4 tablespoons of oil in a large pan, add the cutlets and brown them for a few minutes on both sides. Salt them and remove them from the cooking liquid.

Add the thinly sliced onion, the peeled and sliced carrot and a sprig of clean rosemary. Fry for five minutes over medium heat, stirring often, then add the ribs again.

Blend with the white wine, let it evaporate, then add the broth in which you have dissolved the saffron. Cook with the lid on for about 25 minutes.

Divide the lamb between plates and garnish with flakes of spicy aged Provolone Valpadana DOP.