Meats & Main Dishes > Lamb Recipes >
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Lamb Chops with Lemon Sauce (Agnello brodettato - Italy)
2 tablespoons of salad oil
6 shoulder lamb chops, each 1 inch thick
1 clove of garlic, minced
1 tablespoon of parsley flakes
1/2 cup of dry white wine
1/2 cup of water
3 egg yolks
2 tablespoons of lemon juice
Heat oil in large skillet. Brown chops well in hot oil. Add
garlic, parsley, wine, and water. Cook over medium heat, about
15 minutes or until chops are tender. Remove chops; keep warm.
Cook liquid until reduced by half. Beat egg yolks slightly; add
lemon juice. Stir a small amount of hot skillet mixture into
eggs; return to skillet. Cook over low heat, stirring constantly
until slightly thickened. Pour over lamb chops before serving.
Serves 6. |
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