Lamb Scallops With Lemon And Herbs

Ingredients

• Servings: 4
• 1 lb thin lamb scallop
• 1/4 cup all-purpose flour
• salt
• black pepper, freshly ground
• 2 tablespoons olive oil
• 1/2 cup wine or 1/2 cup chicken stock or 1/2 cup vermouth
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon, rind of, grated
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano

Recipe

• 1 dredge the lamb scallops in flour seasoned with salt and pepper.
• 2 shake off excess.
• 3 in a large heavy frypan, heat oil over medium-high heat and cook the lamb scallops in batches until browned on both sides.
• 4 remove to a plate and keep warm.
• 5 add wine, vermouth or chicken stock to frypan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half.
• 6 add lemon juice, rind, parsley, basil, thyme and oregano.
• 7 return lamb scallops to frypan, turning occasionally, until well coated in the sauce and heated through.
• 8 serve with noodles and a green steamed vegetable.