Lamb Parmesan

Presented by: Lily García, on: Cuisine
Lamb Parmesan

Lamb ParmesanYou will need a pound of lamb chops cut into fingers. Marinate the fingers first in béchamel sauce to soften [flour, milk, salt and pepper].

Heat ½ white onion and 5 garlic cloves in a little (1 tbl) oil, next add the softened lamb chop slices and one cup red wine.

Add leftover béchamel sauce, a little soy sauce and cream and salt and pepper to taste.

Top with grated Parmesan cheese and allow to simmer three more minutes. Serve over pasta or vegetables.


Post yours:
Fira Barcelona
Progressive Strategy Group
Taina Gourp


III CONGRESS Congress of Managemenent of the Quality and Environmental Protection GECPA’ 2018