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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Aunt Ceel's Lamb with Horseradish Sauce Recipe

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This recipe for Aunt Ceel's Lamb with Horseradish Sauce is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lamb loin chops
Garlic
2 T. butter
Salt and pepper

Sauce:
2 - 4 tsp. horseradish (or more to taste)
2 T. butter
2 T. flour
1/4 tsp. salt
1 c. milk
Dash white pepper
Directions:
Directions:
Preheat oven to 400ºF.
1. Rub lamb loin chops with garlic. Sear with 2 T. butter, salt and pepper; drain.
2. Prepare sauce over low heat in sauce pan; set aside.
3. Bake chops at 400ºF uncovered for 20 minutes, then cover and bake another 10 minutes.
4. Remove from oven and add sauce to top and sprinkle with Parmesan cheese. Cook another 10 minutes covered. (Add thickening agent if sauce becomes to liquified.)

 

 

 

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