Meats & Main Dishes > Lamb Recipes >
| 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 |
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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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