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Lamb Chops with Lemon Sauce picture

Lamb Chops with Lemon Sauce

Lamb chops are a nice treat, especially for the cook - they cook up quickly but taste like a fancy meal. The creamy lemon sauce with these lamb chops will make this dish a favorite.

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  • 2 eggs
  • 1 1/2 tablespoons fresh lemon juice
  • 8 to 12 lamb chops
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup dry white wine (such as a sauvignon blanc)
  • 1/2 cup low-sodium chicken stock
  • 2 tablespoons finely chopped flat-leaf (Italian) parsley
  • 1 large clove garlic, finely chopped or pressed through a garlic press

Serves 4

  1. Preheat the oven to 200F and place a baking dish in the oven to warm.
  2. In a small bowl, whisk together the eggs and the lemon juice. Set aside.
  3. Season both sides of the chops with salt and pepper.
  4. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. When hot, add the chops and cook about 3 to 4 minutes on one side, or until the meat releases from the pan and the meat is nicely browned. Turn the chops over and cook on the second side for about 30 seconds. (Cook the chops in batches if necessary.) The internal temperature of lamb chops should be 130F for medium rare.
  5. Remove the chops from the skillet and place in the warm baking dish. Put the baking dish back in the oven.
  6. Pour out any excess fat from the skillet and return the skillet to medium-high heat.  Add the wine, scraping up any browned bits off the bottom of the pan with a spatula.
  7. Add the chicken stock and bring the liquid to a simmer; simmer the liquid until reduced by about a third. Pour the liquid into a bowl and reserve.
  8. Wipe out the skillet with a paper towel. Return the skillet to medium heat and add the remaining 2 tablespoons olive oil.
  9. When hot, add the parsley and garlic and saute for 30 seconds. Add the liquid back to the pan and heat until it just simmers. Remove the pan from the heat.
  10. Add the egg-lemon mixture to the pan while stirring and continue to stir constantly to thicken the sauce (this happens fast!) Drizzle the sauce over the lamb chops and serve immediately.
Serve with:  Orzo with Asparagus

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