From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVES: 4
- 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
TO PREPARE:
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.
SERVES: 4
