This Italian Lamb Chops in Lemon Egg Sauce lamb dish is also called Abbacchio Brodettato. The verb brodettate means to thicken a dish with egg yolk and lemon juice. This is a fantastic and easy to prepare lamb dish to serve your family and friends. This egg-and-lemon combination in the sauce is quite similar to either Jewish Italian dishes or Greek dishes. Because of this, most historians believe that this dish is probably quite old.
Learn How To Cook Perfect Boneless Leg of Lamb.
- 1/2 cup flour (all-purpose)
- Salt and pepper
- 12 lamb chops
- 3 tablespoons olive oil, extra-virgin
- 1/2 cup white wine
- 1/2 cup chicken stock or broth
- 2 large eggs
- 2 tablespoons lemon juice, freshly-squeezed
- 2 tablespoons parsley leaves, fresh, chopped
- 1 teaspoon marjoram leaves, dried
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In a pie plate, combine flour, salt and pepper; dredge the lamb chops in the flour mixture.
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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 temperature registers 125 degrees F. (use a meat thermometer to test for doneness). Transfer to a warm platter or individual serving plates; set aside.
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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.
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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 drizzle the prepared lemon sauce over the lamb chops to serve.
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Makes 4 servings.
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