1 Review

As an avid lamb lover I'm always looking for new ways to cook it. This was very simple and produced a beautiful crust. I saved the fat that I trimmed, rendered it in a hot skillet, browned some garlic and shallots and deglazed with a dry red. A bit of salt and pepper and produced a nice sauce.

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Steve_G January 17, 2002
Edward VII Lamb Chops