In Italy, lamb is traditionally served with a lemon egg sauce for Easter. It
is also called Abbacchio Brodettato.
More of Linda's wonderful
Lamb Recipes. Also learn
How To Cook Perfect Boneless Leg of Lamb.
Italian Lamb Chops in Lemon Egg Sauce
Yields: 4 servings
Prep time: 20 min
Cook time: 10 min
1/2 cup all-purpose
Salt and pepper
12 lamb chops
3 tablespoons extra-virgin
1/2 cup white
1/2 cup chicken broth
2 tablespoons freshly-squeezed
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 temperature registers 125°F. (use a
meat thermometer to test for doneness). Transfer to a warm platter or individual serving plates; set aside.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
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.