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Active Time: 20 Minutes
Total Time: 20 Minutes
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| Hey, if you're a true Working Stiff, it means you're working. And if you're working, it means you can afford to spring for something special once in a while. Treat yourself like you are a success and you become one, transcending the zeitgeist of the working stiff. One such reward is lamb chops--thick loin lamb chops that I ask the butcher to cut for me. I take them home, broil them, make a fast sauce, open a bottle of Zinfandel, and for that night, everything is right with the world. |
RECIPE INGREDIENTS
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DIRECTIONS
FOR SAUCE: Place a large frying pan on high heat. Pour the oil in a pool in the center of the pan and place the butter in the center of the oil. When the butter starts sizzling, spread the oil and butter to coat the bottom of the pan. Add the shallots and cook, stirring frequently, until they are soft, about 2 minutes. Add the garlic and cook one minute more. Increase the heat to high, and the Port, and let it reduce by half. Add the beef broth and rosemary and continue simmering until the liquid reduces by half. Season with salt and pepper and set aside. Reheat the sauce just before serving.
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Preheat the broiler. Sprinkle salt and pepper on both sides of each chop. Place the chops on a broiler pan and broil 3 inches from the heat for 4 to 5 minutes. Turn and broil 4 to 5 minutes more for medium. Serve immediately topped with the reheated sauce.
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Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:
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