Lamb Parmesan

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.

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