Sautéed Lamb Chops

Ingredients

• 2 pounds lamb rib, loin, or leg chops, about 1 inch thick
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• Hide ingredients for (Herb Pan Sauce) 1 (Herb Pan Sauce) (opens in new tab) (Herb Pan Sauce)
  • ½ cup minced onion or shallot
  • ⅔ cup dry white or red wine, hard cider, or chicken stock or broth
  • 1 tablespoon lemon juice, white wine vinegar, or Cognac, or to taste
  • (4 teaspoons Dijon mustard)
  • (1 bay leaf)
  • Salt and black pepper to taste
  • (½ cup heavy cream)
  • 1 ½ teaspoons butter
  • 2 tablespoons minced herbs such as parsley, tarragon, thyme, or a combination
  • Minced fresh herbs

  Sub-recipe steps

  1. After pan-frying steaks, lamb chops, pork chops, or chicken pieces, transfer them to a platter and keep warm. Pour off most of the excess fat and set the pan over medium heat. Add: ½ cup minced onion or shallot
  2. Cook, stirring, until softened but not browned. Increase the heat to medium-high and add: ⅔ cup dry white or red wine, hard cider, or chicken stock or broth
  3. Stir with a wooden spoon to loosen and dissolve any browned bits, then bring to a boil and add: 1 tablespoon lemon juice, white wine vinegar, or Cognac, or to taste; (4 teaspoons Dijon mustard); (1 bay leaf); Salt and black pepper to taste
  4. Cook, stirring occasionally, until slightly reduced and thickened, 1 to 2 minutes. If desired, add and cook until reduced by about half, 1 to 2 minutes: (½ cup heavy cream)
  5. Take off the heat and swirl in bit by bit: 1 ½ teaspoons butter
  6. Remove the bay leaf, if used, or, for a perfectly smooth sauce, strain it through a fine-mesh sieve. Stir in: 2 tablespoons minced herbs such as parsley, tarragon, thyme, or a combination
  7. Spoon the sauce over the meat and garnish with: Minced fresh herbs
• Hide ingredients for (Charmoula or Salsa Verde) 1 (Charmoula or Salsa Verde) (opens in new tab) (Charmoula or Salsa Verde)
  • ⅓ cup finely chopped parsley
  • ⅓ cup finely chopped cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves, finely chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 12 white or black peppercorns
  • 1 teaspoon red pepper flakes
  • (Generous pinch of saffron threads)
  • 1 medium onion, finely chopped
  • 1 teaspoon hot or sweet paprika
  • Salt to taste
  • Cayenne pepper to taste
  • Olive oil

  Sub-recipe steps

  1. Stir together well in a small bowl: ⅓ cup finely chopped parsley; ⅓ cup finely chopped cilantro; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 garlic cloves, finely chopped
  2. Grind to a fine powder in a spice mill, coffee grinder, or blender, or with a mortar and pestle: 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 12 white or black peppercorns; 1 teaspoon red pepper flakes; (Generous pinch of saffron threads)
  3. Add the ground spices to the herb mixture along with: 1 medium onion, finely chopped; 1 teaspoon hot or sweet paprika; Salt to taste; Cayenne pepper to taste
  4. Stir together well. To store, transfer to a small jar and top with a thin film of: Olive oil
  5. It will keep, covered and refrigerated, for 4 days.