I used the recipe by Julee Rosso and Sheila Lukins in The Silver Palate Cookbook (New York: Workman, 1982), p. 136f. There are 21 ingredients.
In step 6 of 10, you light the cognac on the lamb in the skillet with a match. Very fun.
Life is short: Celebrate the New Year with a spring feast of Navarin of Lamb.
