Lamb Chops, Lynne
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INGREDIENTS 4 small loin lamb chops
Sherry
Red wine
1 onion, chopped
1 shallot or 1 clove garlic, chopped
2 bruised peppercorns
1 heaping teaspoon dry mustard
Salt and pepper, to taste
1 heaping tablespoon butterPlace 6 small loin lamb chops in a shallow pan and cover with sherry and red wine.
Chop 1 onion and 1 shallot or clove of garlic. Bruise 2 whole peppercorns. Add 1 heaping teaspoon of dry mustard and season with salt and pepper to taste. Add to the sherry and red wine and soak the chops in this marinade for about 1-1/2 hours. Turn several times.
Preheat the broiler.
Broil the chops, but not too close to the broiler heat. Strain the marinade, reserving several tablespoons of the liquid and all strainings. Baste with the rest of the liquid, twice on each side, while the chops are in the oven.
Melt 1 heaping tablespoon butter in a small frying pan. Add the strainings from the marinade and lightly fry. Add the reserved liquid and a few tablespoons of any liquid in the broiler. Spoon this mixture over each chop just before serving.
Makes 6 servings