Wash lettuce leaves and without shaking the water off of them, place them over the lamb chop cutlets. Ad the fresh, chopped dill, cover and let cook on medium high, turning the chops once or twice. Add liquid as you feel necessary. I like to use white wine.
When the lettuce is cooked (should be very soft and look wilted) and the lamb chop cutlets are soft (about 30 - 40 minutes), remove from the heat and let it stand for about 5 mintures.
Seperately, beat the egg whites until stiff, add the egg yolks and beat again, and then beat in the lemon juice. Using a ladle, add some of the hot liquid from the pot and drizzle into the egg mixture, beating continuously. Keep adding liquid from the pot, until the temperature of the egg mixture is approximately the same as that of the liquid in the pot.
Empty the egg mixture into the pot and using a wooden spoon, mix well to avoid curdling.
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