Lamb Chops In Lemon Egg Sauce

12 Small Lamb Chops
1/2 All-purpose Flour
Salt & Pepper
3 Tablespoons Olive Oil
1/2 Cup White Wine
1/2 Cup Chicken Broth
2 Large Eggs
2 Tablespoons Lemon Juice
2 Tablespoons Fresh, Chopped Parsley
1 Teaspoon Dried Marjoram

method:

1) Season the flour with salt and pepper, and dredge the chops into the flour.
2) Heat the oil in a heavy skillet, and once hot, add the chops.
3) Cook about 3 to 4 minutes on one side, or until you see the juices run into the pan.
4) Turn, and cook another minute on the other side.
4) Transfer to a warm platter while you make the sauce.
5) Add the wine to the skillet, and over medium high heat, deglaze the pan, scraping up any browned bits from the bottom of the pan.
6) Add the broth, and continue cooking until this liquid is reduced by 1/3. In a small bowl, beat together the eggs, lemon juice, parsley and marjoram.
7) Season this mixture with salt and pepper.
8) Turn the heat to low, and slowly add the egg mixture into the skillet, stirring constantly. The sauce should be thick and smooth.
9) Pour the sauce over the chops, and serve immediately.

Buon Appetito!