Pan-Fried Shoulder Chops with Balsamic Sauce
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 300 |
| pro | 31 g |
| total fat | 17 g |
| sat. fat | 6 g |
| carb | 5 g |
| fibre | 0 |
| chol | 111 mg |
| sodium | 284 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 20 |
| vit A | 4 |
| vit C | 3 |
| folate | 12 |
Shoulder chops are a flavourful and economical cut of lamb, ideal for grilling, broiling, pan-frying or braising. Here, a simple yet elegant deglazing of the pan with balsamic vinegar makes a tasty and attractive sauce.
Ingredients
- 4 lamb shoulder chops, (about 1-3/4 lb/875 g total)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1/2 tsp anchovy paste, (optional)
- 2 tbsp chopped fresh parsley
- 1 tbsp butter
Preparation
Trim fat from chops; season with salt and pepper. In skillet, heat oil over medium heat; cook chops, turning once, until browned outside and still pink inside, 15 to 20 minutes. Transfer chops to warmed platter.
Pour off fat from pan, leaving juices. Add garlic; fry for 30 seconds. Stir in vinegar, scraping up brown bits from bottom of pan; cook until thickened to glazelike consistency, 3 to 4 minutes. Add 2 tbsp (25 ÃÂmL) water, and anchovy paste (if using); cook for 1 minute. Remove from heat. Stir in parsley and butter until butter is melted. Pour over chops.
Pour off fat from pan, leaving juices. Add garlic; fry for 30 seconds. Stir in vinegar, scraping up brown bits from bottom of pan; cook until thickened to glazelike consistency, 3 to 4 minutes. Add 2 tbsp (25 ÃÂmL) water, and anchovy paste (if using); cook for 1 minute. Remove from heat. Stir in parsley and butter until butter is melted. Pour over chops.
Source : Canadian Living Magazine: April 2002
- Keywords : Main Course; Lamb; Garlic; Skillet; Dinner;
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