Curried Lamb Chops

Serves:

Ingredients:

8 Lamb chops, preferably from
-the rack, about 2 lbs
Salt and freshly ground
-pepper to taste
1 tb Curry powder
1 tb Peanut oil
1 tb Butter
2 tb Finely chopped shallots
1/3 c Dry white wine
1/2 c Fresh or canned chicken
-broth
1 ts Tomato paste
1 tb Finely chopped parsley

Method:

Sprinkle the chops on both sides with salt and pepper.
Rub them on both sides with curry powder to coat evenly.
Heat oil in a skillet large enough to hold the chops in one layer.
Add the chops and cook until browned on one side, about 2 minutes.
Turn and brown on second side, about 2 minutes.
Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2 minutes.
Turn the chops flat side down and cook, turning them occasionally.
The total cooking time should be about 15 minutes.
Transfer the chops to a dish and pour off all the fat from the skillet.
Add 1 tablespoon of the butter to the skillet and heat.
Add the shallots and cook, stirring, about 15 seconds.
Add the wine and bring to a boil.
Cook about 1 minute and then add the chicken broth and tomato paste.
Cook over moderately high heat until reduced to about 1/3 cup.
Swirl in the remaining butter and pour the sauce over the chops.
Serve sprinkled with parsley.
Serves 4.