Name: Baby Lamb Chops with Madeira Sauce
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

Level: Easy
Total: 35 min

Prep: 5 min
Cook: 30 min

Yield: 4 servings

Ingredients

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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.

Recipe courtesy of B. Smith, B. Smith's Entertaining and Cooking For Friends, Artisan, 1995

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