Heat 4 tablespoons of extra-virgin olive oil in a large pan, add the lamb chops and fry them for a few minutes on both sides. Season with salt and remove from the cooking juices.

Place the thinly sliced onion, the peeled and sliced carrot and a clean sprig of rosemary in the pan. Sauté over a medium flame for five minutes, stirring frequently, then put the lamb chops back in the pan.

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

Distribute the lamb chops on the individual plates and complete with flakes of aged strong Provolone Valpadana P.D.O..