Lamb Chops Pan-Roasted in White Wine with Egg and Lemon Sauce

Lamb chops browned with pancetta and onion, simmered in white wine, and finished with a silky egg yolk and lemon sauce (Marches style).

Lamb Chops Pan-Roasted in White Wine with Egg and Lemon Sauce

Lamb chops browned with pancetta and onion, simmered in white wine, and finished with a silky egg yolk and lemon sauce (Marches style).

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Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 16 minutes mins

Servings: 4 servings

Course: Breakfast

Ingredients Method

Ingredients

  

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Main Ingredients

• 1 cup onion sliced very thin
• 1/3 cup pancetta strips
• 1 tablespoon lard or vegetable oil
• 2 1/2 pounds loin lamb chops
• Whole nutmeg
• 1 cup dry white wine
• 1 egg yolk
• 2 tablespoons lemon juice

Method

 

Instructions

1. Sauté onion and pancetta in fat until gold.
2. Brown chops deeply. Onion will darken.
3. Add nutmeg, salt, pepper, wine.
4. Simmer covered for 1 hour until very tender.
5. Spoon off excess fat.
6. Beat yolk and lemon. Pour over hot chops.
7. Turn to coat and serve.

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