Ingredients Jump to Instructions ↓

  1. 8 Lamb chops, preferably from

  2. 2 lbs Salt and freshly ground -pepper to taste

  3. 1 tb Curry powder

  4. 1 tb Peanut oil

  5. 1 tb Butter

  6. 2 tb Finely chopped shallots

  7. 1/3 c Dry white wine

  8. 1/2 c Fresh or canned chicken

  9. -broth 1 ts Tomato paste

  10. 1 tb Finely chopped parsley

  11. 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

  12. 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 1/3 cup. Swirl in the remaining butter and pour the sauce over the chops. Serve sprinkled with parsley. Serves

  13. 4. San Francisco Chronicle,

  14. 12/2/87 Posted by Stephen Ceideberg; September


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