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Ingredients
1 tsp margarine
1 tbsp chopped shallot or onion
1/4 cup each dry vermouth and canned
ready-to-serve chicken broth
2 tbsp sour cream
1 tbsp chopped fresh mint or 1 tsp mint
flakes
2 tsp all-purpose flour
1 tsp prepared horseradish
2 lamb loin chops (5 ounces each)
Method
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In small nonstick saucepan melt
margarine; add shallot (or onion) and saute over medium-high heat,
stirring frequently, until softened, about 1 minute.
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Reduce heat to low; add vermouth and
broth and cook, stirring occasionally, until liquid is reduced by half,
3 to 4 minutes.
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In cup or small bowl combine sour cream,
mint, flour and horseradish and stir until thoroughly combined; stir
into vermouth mixture.
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Cook, stirring frequently, until mixture
thickens, 3 to 4 minutes.
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Keep warm.
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On rack in broiling pan broiling chops,
turning once, until medium-rare, 3 to 4 minutes on each side, or until
done to taste.
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Serve lamb chops topped with sauce.
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MAKES 2 SERVINGS.
Notes:
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Scrubbing a broiling pan is a
time-consuming task.
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To speed cleanup, spray the rack of your
broiling pan with nonstick cooking spray before broiling foods.
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