Lamb Chops with Sherry

• 1 tablespoon extra virgin olive oil
• 4 lamb shoulder chops, each 6 to 8 ounces
• Salt and black pepper to taste
• 1 medium onion, roughly chopped
• 1 carrot, roughly chopped
• 1 tablespoon minced garlic
• 1 cup dry or other sherry

1. Put the oil in a large skillet with a lid and turn the heat to medium-high.
2. A minute later, add the chops and quickly brown them on both sides, about 5 minutes, sprinkling the meat with salt and pepper as it browns.
3. Transfer to a plate and reduce the heat to medium.
4. Put the onion, carrot, and garlic in the pan and cook, stirring occasionally, until the onion softens, about 5 minutes.
5. Add the sherry, raise the heat to high, and cook until the liquid is somewhat reduced, 5 minutes or so.
6. Return the lamb chops to the pan, cover, and cook, adjusting the heat so the mixture simmers steadily but not violently.
7. The lamb is done when cooked through and tender, 10 to 15 minutes.
8. Transfer to a platter.
9. If the mixture is soupy, reduce it over high heat until it has a nice saucy consistency.
10. Pour over the meat and serve.

extra virgin olive oil, lamb shoulder chops, salt, onion, carrot, garlic, other sherry

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-sherry-386262 (may not work)