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.
- 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
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.