From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


  • 2 Tablespoons butter

  • 4 large loin lamb chops

  • 2 Tablespoons flour

  • 1/2 cup chicken stock

  • 3 Tablespoons medium sherry

  • 4 Tablespoons capers, drained

  • Salt and Pepper to taste

  • 1 teaspoon brown sugar


1.  Heat butter in skillet.  Fry the chops on both sides in the butter for 5 minutes.  Remove from pan.
2.  Stir the flour into the pan juices and cook for 2 – 3 minutes.  Stir in the stock and sherry and then add the capers, salt, pepper and sugar.  Bring slowly to a boil, stirring continuously.  Reduce heat until the sauce is at simmering point.
3.  Place the chops back into the pan, cover with a lid and simmer for 15 minutes.


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