Recipes > Meat > Lamb > Belgian Lamb Chops

Belgian Lamb Chops


  • lamb chops
  • flour
  • 1 chopped onion
  • 1 small carrot
  • 2 tablespoonfuls of butter
  • parsley
  • a few cloves
  • peppercorns
  • salt and pepper
  • 1 bay-leaf minced fine
  • 1 glass of claret


Season lamb chops; dredge with flour and fry until brown; keep hot.

Fry onion and carrot in 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 bay-leaf. Boil well.

Add claret; then pour the sauce hot over the chops, and garnish with French peas.


365 Foreign Dishes (1908).


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