Lamb - Baby Lamb Chops with Artichokes and Egg-Lemon Sauce

You may be familiar with the Greek avgolemono (egg-lemon) sauce, but the same sauce is also part of Italian Jewish tradition. The egg-lemon mixture is added off the heat, and it immediately thickens the pan juices into a creamy, tangy sauce that is unforgettable.
This dish goes together quickly, so be sure you have all your ingredients prepared before you start cooking. If you can’t find baby lamb chops, you can substitute chicken breasts or veal scallopini, both pounded thin. (Michael Chiarello)

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