Curried Lamb Chops (Sfc)
Submitted by cworkman
Curry-rubbed lamb rib chops seared in peanut oil until crusty and golden, finished with a silky wine-butter pan sauce of shallots, broth, and tomato paste. A fast, refined dinner for four.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minHere’s the thing about lamb chops: they don’t need much. A bold spice rub, a hot pan, and a smart little pan sauce, and you’re eating like royalty on a weeknight budget of time.
These rib chops get coated in curry powder, seared hard in peanut oil, and stood on their edges to render that strip of fat until it crisps. Once the chops rest, the pan gets deglazed with white wine, shallots, broth, and just a dab of tomato paste. Reduced, finished with butter, and poured right over the top.
Fresh parsley and you’re done. Forty-five minutes, start to finish.
Kitchen Tips
- Choose chops cut from the rack for the most tender, evenly sized pieces.
- Peanut oil has a high smoke point, which makes it ideal for getting a hard sear without burning. Don’t substitute olive oil here.
- Pour off all the fat from the skillet before building the sauce. You want the fond (those brown bits stuck to the pan), not a pool of grease.
- Let the sauce reduce to about a third of a cup. Concentrated is the goal. Thin sauce just makes a puddle on the plate.
Ingredients
Directions
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 for about 1 minute and then add the chicken broth and tomato paste.
Cook over moderately high heat until reduced to about ⅓ cup.
Swirl in the remaining butter and pour the sauce over the chops.
Serve sprinkled with parsley.
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