Curried Lamb Chops
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
lamb rib chops
|
*
|
| 1 | tablespoon |
curry powder
|
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
shallots
chopped |
|
| ⅓ | cup |
white wine
dry |
*
|
| ½ | cup |
chicken broth
|
|
| 1 | teaspoon |
tomato paste
|
|
| 1 | tablespoon |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
lamb rib chops
|
*
|
| 15 | ml |
curry powder
|
|
| 15 | ml |
peanut oil
|
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
shallots
chopped |
|
| 79 | ml |
white wine
dry |
*
|
| 118 | ml |
chicken broth
|
|
| 5 | ml |
tomato paste
|
|
| 15 | ml |
parsley leaves
|
|
Directions
Sprinkle the chops on both sides with salt and pepper.
Rub them on both sides with curry powder to coat evenly.
Heat oil in a skillet large enough to hold the chops in one layer.
Add the chops and cook until browned on one side, about 2 minutes.
Turn and brown on second side, about 2 minutes.
Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2 minutes.
Turn the chops flat side down and cook, turning them occasionally.
The total cooking time should be about 15 minutes.
Transfer the chops to a dish and pour off all the fat from the skillet.
Add 1 tablespoon of the butter to the skillet and heat.
Add the shallots and cook, stirring, about 15 seconds.
Add the wine and bring to a boil.
Cook for about 1 minute and then add the chicken broth and tomato paste.
Cook over moderately high heat until reduced to about ⅓ cup.
Swirl in the remaining butter and pour the sauce over the chops.
Serve sprinkled with parsley.
