Baby Lamb recipe
information
This dish is traditionally made with chops from a young goat, but the recipe is often adapted to lamb, which is more readily available.
ingredients
2 kg (4 lb) lamb rib chops
45 ml (3 tbsp) olive oil
2.5 g (1/2 tsp) salt
pinch black pepper
25 g (1 oz) coarsely chopped parsley
2 cloves garlic, finely chopped
350 ml (12 fl oz) cold water
2 egg yolks
30 ml (2 tbsp) lemon juice
45 ml (3 tbsp) olive oil
2.5 g (1/2 tsp) salt
pinch black pepper
25 g (1 oz) coarsely chopped parsley
2 cloves garlic, finely chopped
350 ml (12 fl oz) cold water
2 egg yolks
30 ml (2 tbsp) lemon juice
method
1. Put the lamb chops in a large heavy frying pan.
2. Add the oil, salt, pepper, parsley and garlic.
3. Pour the water over the meat and spices, cover, and simmer over a low heat for 1 hour.
4. In a small mixing bowl, combine the egg yolks and lemon juice.
5. Pour over the lamb and cover. Simmer for another 3 minutes and serve.
2. Add the oil, salt, pepper, parsley and garlic.
3. Pour the water over the meat and spices, cover, and simmer over a low heat for 1 hour.
4. In a small mixing bowl, combine the egg yolks and lemon juice.
5. Pour over the lamb and cover. Simmer for another 3 minutes and serve.
serving amount
serves 8
rate this recipe
9.5
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
