Café Lamb Chops
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INGREDIENTS 8 lamb loin chops, 1-inch thick Salt and black pepper 2 tablespoons olive oil 2 garlic cloves, minced 1 teaspoon tomato paste 1/3 cup chicken broth 1/3 cup dry white wine 1 teaspoon fresh tarragon, finely chopped, or 1/2 teaspoon dried tarragon 1/4 teaspoon orange zest Fresh tarragon sprigs Trim the fat from the lamb chops and sprinkle them with salt and pepper. Heat the olive oil in a large braising pan (or skillet with a lid) over medium-high heat. Add the chops and brown, about 2 minutes. Turn the chops over, cover the pan with a lid and reduce the heat to low. Braise the chops for 3 to 5 minutes, or until desired doneness is achieved. Remove the lamb chops from the pan to a warm platter and cover with aluminum foil. Add the garlic to the pan juices, stirring for 1 minute over medium-low heat. Stir in the tomato paste, chicken broth, wine, tarragon, and orange zest. Add any accumulated juices from the cooked chops. Raise the heat to medium-high and reduce the sauce by 1/3, 2 to 3 minutes, stirring frequently. To serve, pour the sauce over the lamb chops and garnish with fresh tarragon sprigs. Makes 4 servings