Curried Lamb Chops

8 Lamb chops, preferably from the rack, about 2 lbs
Salt and freshly ground pepper to taste
1 Tablespoon Curry powder
1 Tablespoon Peanut oil
1 Tablespoon Butter
2 Tablespoon Finely chopped shallots
1/3 Cup Dry white wine
1/2 Cup Fresh or canned chicken broth
1 Teaspoon Tomato paste
1 Tablespoon Finely chopped parsley

Lamb is one of the greatly under-utilized meats here in the US, I think.
There are a variety of recipes from around the world to inspire you.
Actually, I was looking for my Mongolian lamb recipe but don't have it typed
in (just use any old' Mongolian beef recipe and substitute lamb for the beef
and don't over cook it).

Sprinkle the chops on both sides with salt and pepper. Rub them on both
sides with curry powder to coat evenly.

Heat oil in a skillet large enough to hold the chops in one layer. Add the
chops and cook until browned on one side, about 2 minutes. Turn and brown on
second side, about 2 minutes. Turn onto the fatty rims and continue cooking
until the rims are rendered of fat, about 2 minutes.

Turn the chops flat side down and cook, turning them occasionally. The total
cooking time should be about 15 minutes. Transfer the chops to a dish and
pour off all the fat from the skillet.

Add 1 tablespoon of the butter to the skillet and heat. Add the shallots and
cook, stirring, about 15 seconds. Add the wine and bring to a boil. Cook for
about 1 minute and then add the chicken broth and tomato paste. Cook over
moderately high heat until reduced to about 1/3 cup. Swirl in the remaining
butter and pour the sauce over the chops. Serve sprinkled with parsley.

Serves 4.
Posted by Stephen Ceideberg; September 28 1992.
San Francisco Chronicle, 12/2/87
Home Cookin 4.8 Chapter: Lamb