Yield: 2 Servings
|6 \N||Rib lamb chops; trimmed of excess fat|
|½ teaspoon||Dried thyme|
|2 tablespoons||Olive oil|
|3 tablespoons||Unsalted butter; divided|
|½ teaspoon||Minced garlic or garlic puree|
|1 teaspoon||Anise seeds|
|2 tablespoons||Balsamic vinegar|
|\N \N||Salt and freshly ground black pepper|
Season both sides of lamb chops with salt and pepper. Press thyme into chops. Heat olive oil and 1 tablespoon butter in a 12-inch skillet. Sear chops for a minute on each side.
Lower the heat and cook, uncovered, for 5 to 10 minutes depending on how well you like your chops done. Turn the chops occasionally while they cook.
Remove them to a plate and set aside; discard almost all of the fat. Add garlic, anise seeds, balsamic vinegar, sugar and 2 tablespoons water.
Scrape up juices and reduce until syrupy. Off heat, stir in 2 tablespoons butter and season to taste with salt and pepper; spoon over chops.
Yield: 2 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6625 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997