Home › The World's Kitchen › Spring-Lamb Chops, Soubise

Spring-Lamb Chops, Soubise

Have six nice spring-lamb chops. Trim and neatly flatten them. Season with a teaspoon salt and two saltspoons white pepper. Lightly roll in flour, then steep in beaten-up eggs and gently roll in bread crumbs. Heat one tablespoon clarified butter in a frying pan; lay the chops in the pan, one beside another, and gently fry for five minutes on each side. Pour the Soubise sauce on a hot dish. Dress the chops nicely over the sauce, one overlaying the other, and serve.