Italian Lamb Chops in Lemon Egg Sauce Recipe

Italian Lamb Chops in Lemon Egg Sauce is a classic Roman Easter lamb dish, using a young or Spring lamb (also know as a suckling lamb), that is traditionally served with a lemon egg sauce for Easter.  Young lamb is highly prized meat in Italy.

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.


Italian Lamb Chops in Lemon Egg Sauce Recipe:
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Main Course
Cuisine: Italian
Keyword: Italian Lamb Chops in Lemon Egg Sauce Recipe
Servings: 4 servings
  1. In a pie plate, combine flour, salt and pepper; dredge the lamb chops in the flour mixture.

  2. 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.

  3. 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.

  4. 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.

  5. Makes 4 servings.


Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Egg Recipes    International Regional Foods    Italian Recipes    Lamb   

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