| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Lamb-mt, Skillet-mt |
2 |
Servings |
INGREDIENTS
| 6 |
|
Rib lamb chops; trimmed of excess fat |
| 1/2 |
ts |
Dried thyme |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Unsalted butter; divided |
| 1/2 |
ts |
Minced garlic or garlic puree |
| 1 |
ts |
Anise seeds |
| 2 |
tb |
Balsamic vinegar |
| 1 |
pn |
Sugar |
| 2 |
tb |
Water |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Season both sides of lamb chops with salt and pepper. Press thyme into
chops. Heat olive oil and 1 tablespoon butter in a 12-inch skillet. Sear
chops for a minute on each side.
Lower the heat and cook, uncovered, for 5 to 10 minutes depending on how
well you like your chops done. Turn the chops occasionally while they cook.
Remove them to a plate and set aside; discard almost all of the fat. Add
garlic, anise seeds, balsamic vinegar, sugar and 2 tablespoons water.
Scrape up juices and reduce until syrupy. Off heat, stir in 2 tablespoons
butter and season to taste with salt and pepper; spoon over chops.
Yield: 2 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6625 Posted to MC-Recipe Digest
V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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