You 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.