Pan Broiled Lamb Chops
New York Times 60 Minute Gourmet
Pan Broiled Lamb Chops
New York Times 60 Minute Gourmet
|
8 lamb chops, about 1/2 pound each and 1 1/2 inches thick salt and freshly ground pepper to taste 4 tablespoons butter 1 teaspoon finely chopped garlic 2 tablespoons finely chopped parsley Directions: Sprinkle the chops with salt and pepper on all sides. Use one or two heavy skillets such as a black iron skillet, large enough to hold the chops in one layer. Heat the skillet until almost smoking. Do not add any oil or other fat. Add the chops and cook on one side about 4 minutes until well browned. The chops should be cooked at all times over moderately high heat. Turn the chops and pour off the fat from the skillet or skillets. Continue cooking the chops on the second side about 3 minutes. Turn the lamb chops on the sides to cook the rim of fat. It may be necessary to let them rest against the side of the skillet to keep them upright. Let cook about 2 minutes and return them to the second side and continue cooking about 1 minute. Remove the chops to a warm platter and pour off the fat from the skillet. Add the butter, and when it is hot add the garlic. Cook briefly and pour over the chops. Serve sprinkled with chopped parsley. Yield: 4 servings. |