Lamb Chops with Pepper Sauce RecipeOrigin: Britain Period: Modern |
Ingredients:
8 lamb chops 
Lamb Chops with Pepper Sauce Preparation:Method:Season the chops on both sides, being very generous with the pepper. Heat a pan, add the olive oil and 10g of butter and quickly fry the chops for 30 seconds on each side then set the meat aside. Add a further 10g of butter to the pan and cook the shallots until slightly coloured. Add the vinegar and cook until the liquid has completely evaporated. Now add the thyme and white wine. Cook until the wine has reduced by 2/3 then add the stock and again reduce the volume by 2/3. Pass the remaining sauce through a sieve to remove the thyme sprig then return the liquid to a pan. Season with salt and a very generous twist of black pepper then add cream and cook for about a minute before returning the meat to the sauce. Allow to simmer gently for about two minutes then serve immediately. |
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