Serves 8

This dish is traditionally made with chops from a young goat, but the recipe is often adapted to lamb, which is more readily available.

2 kg (4 lb) lamb rib chops          

45 ml (3 tbsp) olive oil                  

2.5 g (1/2 tsp) salt                        

pinch black pepper               

25 g (1 oz) coarsely chopped parsley

2 cloves garlic, finely chopped

350 ml (12 fl oz) cold water

2 egg yolks

30 ml (2 tbsp) lemon juice

1. Put the lamb chops in a large heavy frying pan.

2. Add the oil, salt, pepper, parsley and garlic.

3. Pour the water over the meat and spices, cover, and simmer over a low heat for 1 hour.

4. In a small mixing bowl, combine the egg yolks and lemon juice.

5. Pour over the lamb and cover. Simmer for another 3 minutes and serve.