Squeeze 2 tablespoons of juice from lemon. Whisk in the egg yolks and then the cornstarch. Saute the lamb chops in the oil until browned on both sides, about 8 minutes in all. Transfer to a warm platter or plates. Pour off the fat in the pan, add the chicken stock and dill; bring to boil, scraping up any browned bits. Slowly whisk the hot stock into the lemon mixture.
Pour this mixture back into the pan and cook over low heat, stirring constantly until thickened, about 2 minutes. Serve the sauce with the lamb chops. Serves 4.
