Wye Valley Lamb

The combination of lemon and Madeira gives these lamb steaks or chops a really delicious flavour. Serve them with Pommes de Terre Anna and French beans. For a less rich sauce, the sour cream may be omitted.

6 lamb steaks or large chops

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 oz. butter

2 tablespoons chopped fresh parsley juice of

½ lemon

Wye Valley Lamb is a delicate com-bination of tender cuts of lamb saute’ed in butter, served with a lemon, Madeira and sour cream sauce.

5 fl. oz. Madeira

3 fl. oz. sour cream

1 lemon, sliced

Place the lamb steaks or chops on a flat surface and beat them with a rolling pin until they are about |-inch thick.

Sprinkle them on both sides with the salt and pepper.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the lamb steaks or chops and fry for 3 to 5 minutes on each side or until the lamb is tender and still slightly pink on the inside. Using two forks, transfer the steaks or chops to a warmed serving dish and sprinkle over the parsley. Set aside and keep warm.

Pour the lemon juice and Madeira into the pan and cook for 1 to 2 minutes or until the liquid is hot. Reduce the heat to low, add the sour cream and simmer gently until the sauce is hot but not boiling.

Remove the pan from the heat. Pour the sauce over the lamb, garnish with the lemon slices and serve at once.