Recipe Details

Summary

Name: Belgian Lamb Chops

Category: International

Season lamb chops; dredge with flour and fry until brown; keep hot. Fry 1 chopped onion and 1 small carrot

in two tablespoonfuls of butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let

boil well; add parsley, a few cloves and

peppercorns, salt and pepper and 1 bay−leaf minced fine. Boil well. Add 1 glass of claret; then pour the sauce

hot over the chops, and garnish with French peas.