Lamb Cutlets With Brussels Sprouts

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops (each 1/2 inch thick)
• 1/4 cup all-purpose flour
• 2 teaspoons paprika or 2 teaspoons smoked paprika
• 1 lb brussels sprout, trimmed and halved
• 2 tablespoons butter
• 1 (8 ounce) carton sour cream or 1 (8 ounce) carton light sour cream
• 2 tablespoons milk or 2 tablespoons half-and-half
• 1 teaspoon brown sugar, packed

Recipe

• 1 using meat mallet or heavy rolling pin pound lamb, layered between plastic wrap, to 1/4-inch thickness. in shallow dish combine flour, half the paprika, and 1/2 teaspoon each salt and pepper. coat lamb in flour mixture; set aside.
• 2 in large skillet cook sprouts in hot butter over medium-high 5 to 8 minutes, until crisp-tender and edges are brown. remove from skillet. cover and keep warm.
• 3 in same skillet add additional butter, if needed. cook lamb 4 to 5 minutes, turning once, until golden outside and slightly pink in center. remove from skillet. cover; keep warm.
• 4 for sauce, combine sour cream, milk, and brown sugar. whisk into skillet. heat through (do not boil). serve sauce, sprinkled with remaining paprika, over lamb and sprouts.