Baby Lamb Chops with Madeira Sauce

By á-3229

The succulence of these baby lamb chops is complemented nicely by the rosemary-flavored Madeira sauce.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 16 rib lamb chops
• 2 tablespoons olive oil
• 1/2 cup Madeira wine
• 1/2 cup homemade beef stock or canned broth
• 1/4 teaspoon chopped fresh rosemary leaves, or 1/8 teaspoon dried

Details

Servings 4

Preparation

Step 1

Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.