| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 8 |
|
Lamb chops |
| 1 |
lb |
Sorrel |
| 3 |
t |
Butter, unsalted |
| 1 |
c |
Wine, white dry |
| 1 |
c |
Heavy cream |
|
|
Salt, kosher to taste |
|
|
Pepper, to taste |
|
|
Mint leaves, fresh |
|
|
shredded for garnish |
INSTRUCTIONS
Trim fat from chops and set chops aside. Remove the stems from the
sorrel. Melt 2 tablespoons butter in a large frying pan. Cook the
chops on both sides until they are browned on the outside and pink in
the middle. Transfer to serving dish and keep warm. Pour fat from
frying pan. Add the sorrel and cook for a couple of minutes. Add the
wine and cook over high yeat for 3 minutes. Add the cream and
remaining butter. Season to tastee with salt and pepper. Pour sauce
over lamp chops and sprinkle with mint. Serve immediately. Submitted
By SAM WARING On 05-23-95 (2255)
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