Baby Lamb Chops with Madeira Sauce

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.]

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

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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