Lamb Chops With Sorrel Sauce
- 4 loin lamb chops
- 1/4 pound sorrel
- 1 tablespoon peanut or corn oil
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Lemon juice to taste
- Coarse salt and freshly ground pepper to taste
- Trim the fat from the chops and wipe them dry with paper towels.
- Chop the sorrel into thin strips.
- Heat the oil in a large skillet and fry the lamb chops so that they are brown on both sides and pink in the middle.
- Place them on two dinner plates and keep warm.
- Drain off the fat and wipe the pan with paper towel.
- Add one tablespoon butter and saute the sorrel until wilted.
- Add the white wine and cook for a couple of minutes.
- Add the cream and cook for another three minutes.
- Add the lemon juice to taste and stir in the remaining butter gradually, so that the sauce thickens.
- Season with salt and pepper.
- Pour the sauce over the lamb chops and serve.
chops, sorrel, peanut, butter, white wine, heavy cream, lemon juice, salt
Taken from cooking.nytimes.com/recipes/2090 (may not work)