Lamb chops with anise (mf)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 |
| 1 | pinch | Sugar |
| 2 | tablespoons | Water |
| Salt and freshly ground black pepper | ||
Directions
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
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