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LAMB CHOPS PERSILLADE

Melt the butter in a large frying pan and cook the lamb chops for 10-15 minutes, turning from time to time.  Season with salt and pepper.  Mix together in a bowl the parsley and garlic.  Two minutes before the lamb is ready, sprinkle the parsley and garlic mixture into the frying pan.  Serve with sautˇed new potatoes.
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3 lb lamb shoulder chops
2 tbsp chopped fresh parsley
1/4 cup unsalted butter
2 garlic cloves, crushed
salt, pepper
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10
mn
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15
mn
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Ile-de-France
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Meat
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Menetou-Salon
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