Lamb appeared only occasionally on the dinner table when I was growing up, always in the form of a roast and always served with mint jelly. The succulence of these baby lamb chops is complemented nicely by the rosemary-flavored Madeira sauce.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 16 rib lamb chops
- 2 tablespoons olive oil
- 1/2 cup Madeira wine
- 1/2 cup homemade beef stock or canned broth
- 1/4 teaspoon chopped fresh rosemary leaves, or 1/8 teaspoon dried
Directions
Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.
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By ChefTB2005
New York, NY
on July 20, 2012
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Yummy! Even my young DD loved this! I used Ruby Port instead of Madeira wine (wanted something that we actually drink. I also seasoned the chops with S&P before dipping them in the seasoned flour mixture. I really think that it helped to give it a nice flavor. I will definitely make this again....and again! :
By retiredtoad_130...
Green Valley, 41
on August 13, 2010
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Just made this tonight for the 3rd time had 7 loin lamb chops, cooked them for about 6 min, turned them and cooked for 5 more minutes and they turned out perfect> I did add a little salt and pepper. I fixed little red potatoes that I baked and refried in oilive with green onion s and p. I have learned that I can cut the sauce ingredients in half and it it perfect. I have used chicken broth when I am out of beef and it is greet. You should definitely try this one .
By dvlwings
Hillsborough, NJ
on March 04, 2008
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Just made this tonight and didn't have Madeira so I used Port instead and it turned out great. I had about 10 loin lamb chops, cooked them for about 6 min, flipped and cooked for 5 more minutes and they turned out perfectly cooked. Served with mashed potatoes and the sauce was really good! I added some chopped garlic to the sauce and will probably use more fresh rosemary the next time I make this. Rating only 4 stars b/c I can't base it exactly how recipe was written, but this is definitely one you should try! Would be great for company.
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