Cheese-Glazed Lamb Chops
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This recipe can be halved INGREDIENTS 4 shoulder lamb chops, about 3/4-inch thick, trimmed of excess fat 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup dry white wine, beer, or water 1/4 cup shredded Gruyere or Swiss cheese 1 tablespoon Dijon or prepared spicy brown mustard 1-1/2 tablespoons milk Heat a heavy 12-inch skillet over high heat for about 1 minute, add the lamb chops, and brown for 1 minute on each side. (You will not need to add oil.) Sprinkle with the salt and pepper. Add the wine, cover, reduce the heat, and simmer for 35 to 40 minutes, or until the lamb chops are tender. About 10 minutes before the chops are done, preheat the broiler. Meanwhile, cream the cheese, mustard, and milk together with a spoon until smooth. Transfer the chops to the rack of the broiler pan. Spread the cheese mixture evenly over the chops, and broil 3 inches from the heat for 2 to 3 minutes until the glaze is speckled with brown.