Lamb Chops
with Avgolemeno Sauce
Servings: 4
Core recipe
4 lamb chops
salt and fresh ground black pepper
1 tbsp minced garlic
200ml fresh chicken stock
3 egg yolks
grated zest and juice of 3 Lemons
2 Tomatoes, skinned, deseeded and finely chopped
1 tbsp chopped parsley
1 tbsp chopped fresh mint
Season the lamb chops with salt and freshly ground pepper. Spread the garlic over the chops.
Grill or roast the lamb chops until cooked to taste.
Meanwhile, place the stock in a pan and heat through.
In a large bowl, whisk together the eggs, lemon zest and lemon juice.
Slowly pour in the hot chicken stock and add in the tomato, stirring continually until the sauce is foamy and has thickened slightly.
Season with salt, freshly ground pepper, parsley and mint.
Pour the sauce over the freshly cooked lamb chops and serve at once.
4 lamb chops
salt and fresh ground black pepper
1 tbsp minced garlic
200ml fresh chicken stock
3 egg yolks
grated zest and juice of 3 Lemons
2 Tomatoes, skinned, deseeded and finely chopped
1 tbsp chopped parsley
1 tbsp chopped fresh mint
Season the lamb chops with salt and freshly ground pepper. Spread the garlic over the chops.
Grill or roast the lamb chops until cooked to taste.
Meanwhile, place the stock in a pan and heat through.
In a large bowl, whisk together the eggs, lemon zest and lemon juice.
Slowly pour in the hot chicken stock and add in the tomato, stirring continually until the sauce is foamy and has thickened slightly.
Season with salt, freshly ground pepper, parsley and mint.
Pour the sauce over the freshly cooked lamb chops and serve at once.
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