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In Italy, lamb is traditionally served with a lemon egg sauce for Easter.

Check out more of Linda's wonderful Lamb Recipes.

1/2 cup all-purpose flour
Salt and pepper
12 lamb chops
3 tablespoons extra-virgin olive oil
1/2 cup white wine
1/2 cup chicken broth
2 large eggs
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves
1 teaspoon dried marjoram leaves

In a pie plate, combine flour, salt and pepper; dredge the lamb chops in the flour mixture.

In a large heavy skillet, heat olive oil. Add the lamb chops and cook about 3 to 4 minutes; turn the lamb chops over and cook another minute on the other side or until and an internal thermometer registers 125°F. (use a meat thermometer to test for doneness). Transfer to a warm platter or individual serving plates; set aside.

In the same skillet over medium-high heat, add the wine; deglaze the pan by scraping up any browned bits from the bottom of the skillet. Add the chicken broth and continue cooking until liquid is reduced by 1/3.

In a small bowl, beat together the eggs, lemon juice, parsley. and marjoram. Season with salt and pepper. Turn heat to low and slowly add the egg mixture into the skillet, stirring constantly. The sauce should be thick and smooth. Remove from heat and pour sauce over the lamb chops to serve.

Makes 4 servings.