Baby Lamb Chops with Madeira Sauce

4.6(8)

Lamb appeared only occasionally on the dinner table when I was growing up, always in the form of a roast and always served with mint jelly. The succulence of these baby lamb chops is complemented nicely by the rosemary-flavored Madeira sauce.

by Food Network·published 2015-05-23

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Main Dish

Servings

4 servings

Total time

—

Calories / serving

1323 kcal

Ingredients (8)

serves

1/2 cup all-purpose flourflour
1/2 teaspoon saltsalt
1/4 teaspoon ground black pepperpepper
16 rib lamb chops
2 tablespoons olive oilolive-oil
1/2 cup Madeira winemadeira-wine
1/2 cup homemade beef stock or canned broth
1/4 teaspoon chopped fresh rosemary leaves, or 1/8 teaspoon driedrosemary

Instructions (2 steps)

01Stir 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.
02Heat 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.

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Not rich — missing servings, total time, or calories.