- 4
Ingredients
- 4 medium cloves garlic, mashed to a paste
- 2 Tbs. Worcestershire sauce
- 2 Tbs. Angostura bitters
- 2 Tbs. honey
- 1 Tbs. red wine vinegar
- 1-1/2 tsp. anchovy paste
- 1 tsp. dried oregano
- 12 lamb rib chops (about 3 lb.)
- Kosher salt and coarsely ground black pepper
- 1 Tbs. extra-virgin olive oil
Preparation
Step 1
In a small bowl, combine the garlic, Worcestershire sauce, bitters, honey, vinegar, anchovy paste, oregano, and 1/3 cup water.
Pat the lamb chops dry and season lightly with salt and pepper. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. In two batches, cook the lamb chops, flipping once, until browned and medium rare (130°F), 4 to 6 minutes total per batch. Transfer to a platter and tent with foil to keep warm.
Pour off the fat from the skillet, add the Worcestershire mixture, and bring to a boil over medium-high heat. Cook, stirring, until the mixture thickens into a light glaze, about 10 minutes. Return the chops to the pan and cook, turning them to coat with the glaze, about 1 minute more. Serve the chops with any remaining glaze poured over them.
nutrition information (per serving):
Calories (kcal): 670; Fat (g): fat g 48; Fat Calories (kcal): 440; Saturated Fat (g): sat fat g 20; Protein (g): protein g 39; Monounsaturated Fat (g): 21; Carbohydrates (g): carbs g 13; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 640; Cholesterol (mg): cholesterol mg 165; Fiber (g): fiber g 0;