Stovetop lamb loin chops from The World Sauces Cookbook: 60 Regional Recipes and 30 Perfect Pairings (page 147) by Mark C. Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate lamb loin chops for at least three hours and up to eight hours. You may use the Plum sauce (Tkemali) recipe on p. 74, or the Mushroom cream sauce (Sauce forestière) recipe on p. 116. See book for other sauce suggestions.

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