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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2002
Ingredients
Method
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 ‘mL) 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.
Nutritional facts Per serving: about
- Sodium 284 mg
- Protein 31 g
- Calories 300.0
- Total fat 17 g
- Cholesterol 111 mg
- Saturated fat 6 g
- Total carbohydrate 5 g
%RDI
- Iron 20.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 4.0
- Vitamin C 3.0
