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

1. Trim the fat from the chops and wipe them dry with paper towels.
2. Chop the sorrel into thin strips.
3. 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.
4. Place them on two dinner plates and keep warm.
5. Drain off the fat and wipe the pan with paper towel.
6. Add one tablespoon butter and saute the sorrel until wilted.
7. Add the white wine and cook for a couple of minutes.
8. Add the cream and cook for another three minutes.
9. Add the lemon juice to taste and stir in the remaining butter gradually, so that the sauce thickens.
10. Season with salt and pepper.
11. 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)