Pounded Lamb Loin With Orange-pepper Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 boneless center-cut lamb loin chops, trimmed of fat (1 1/4 pounds)
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 large shallot, chopped
• 3/4 teaspoon black peppercorns, coarsely crushed
• 1/3 cup zinfandel wine or 1/3 cup dry wine
• 1 tablespoon finely shredded orange rind
• 2/3 cup orange juice

Recipe

• 1 place each chop between 2 pieces of plastic wrap.
• 2 with a heavy, flat mallet, pound meat firmly but gently all over to a thickness of 1/4 to 1/3 inch.
• 3 (i don't have a mallet, so i use my rolling pin).
• 4 coat lamb lightly with flour.
• 5 melt butter in a 12-inch nonstick frying pan over medium-high heat.
• 6 when the butter sizzles, add lamb.
• 7 cook, turning once, until lamb is well browned on both sides and no longer pink in center (cut to test) (4 to 5 minutes).
• 8 transfer to a warm platter and keep warm while preparing sauce.
• 9 add shallot and pepper to pan; stir until shallot is soft (1 1/2 to 2 minutes).
• 10 add wine, orange peel and orange juice.
• 11 increase heat to high and boil, stirring frequently until sauce is reduced to 1/2 cup (3 to 4 minutes).
• 12 pour sauce over lamb to serve.