8 x 150 g (5 oz) loin lamb chops, each 25 mm (1 in) thick
salt and freshly ground black peper
75 g (3 oz) butter
30 ml (2 tbsp) olive oil
60 ml (4 tbsp) finely chopped onion
150 ml (5 fl oz) dry white wine
15 ml (1 tbsp) finely chopped fresh tarragon or chives, or a combination
30 ml (2 tbsp) finely chopped parsley
60 ml (4 tbsp) chicken stock
finely chopped parsley, to garnish
sprig of parsley, to garnish
salt and freshly ground black peper
75 g (3 oz) butter
30 ml (2 tbsp) olive oil
60 ml (4 tbsp) finely chopped onion
150 ml (5 fl oz) dry white wine
15 ml (1 tbsp) finely chopped fresh tarragon or chives, or a combination
30 ml (2 tbsp) finely chopped parsley
60 ml (4 tbsp) chicken stock
finely chopped parsley, to garnish
sprig of parsley, to garnish
method
1. Trim the chops, leaving a small border of fat. Season the chops generously with freshly ground black pepper and leave to come to room temperature. Just before cooking, season with salt.
2. In a heavy frying-pan large enough to take the chops in one layer, heat 25 g (1 oz) butter and the olive oil. When the foaming subsides, lay the chops side by side in the pan and brown them over a moderate heat for 3-4 minutes on each side, turning them with a spatula. Transfer the chops to a heated serving dish, using a slotted spoon, and keep them warm.
3. To make the sauce, pour off and discard the fat from the frying-pan and melt the remaining 50 g (2 oz) butter. When the butter starts sizzling, add the finely chopped onion and cook for 2 minutes, stirring occasionally with a wooden spoon. Pour in the dry white wine and finely chopped herbs and simmer for 3-4 minutes, scraping the brown crusty bits from the sides of the pan into the sauce. Season with salt and freshly ground black pepper to taste.
4. Add the chicken stock to the frying-pan and boil rapidly for 5 minutes or until the sauce has thickened slightly. Strain the sauce and pour it around the chops. Sprinkle the onion from the pan and the finely chopped parsley over the chops, garnish with a sprig of parsley and serve immediately.
2. In a heavy frying-pan large enough to take the chops in one layer, heat 25 g (1 oz) butter and the olive oil. When the foaming subsides, lay the chops side by side in the pan and brown them over a moderate heat for 3-4 minutes on each side, turning them with a spatula. Transfer the chops to a heated serving dish, using a slotted spoon, and keep them warm.
3. To make the sauce, pour off and discard the fat from the frying-pan and melt the remaining 50 g (2 oz) butter. When the butter starts sizzling, add the finely chopped onion and cook for 2 minutes, stirring occasionally with a wooden spoon. Pour in the dry white wine and finely chopped herbs and simmer for 3-4 minutes, scraping the brown crusty bits from the sides of the pan into the sauce. Season with salt and freshly ground black pepper to taste.
4. Add the chicken stock to the frying-pan and boil rapidly for 5 minutes or until the sauce has thickened slightly. Strain the sauce and pour it around the chops. Sprinkle the onion from the pan and the finely chopped parsley over the chops, garnish with a sprig of parsley and serve immediately.
serving amount
serves 4
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