San Francisco Chops

Ingredients

• Servings: 4
• 4 lamb chops, about 1 1/2 lbs (1/2 to 3/4 inch thick)
• 1 tablespoon oil
• 1 clove garlic, minced
• 2 teaspoons oil
• 4 tablespoons dry sherry or 4 tablespoons broth
• 4 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons cornstarch
• 2 tablespoons water

Recipe

• 1 trim lamb chops of fat heat oil in skillet. brown chops on both sides.
• 2 remove and add a little more oil if needed.
• 3 saute garlic for a minute, being careful not to burn it. combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
• 4 place chops in skillet. pour sauce over them.
• 5 cover tightly.
• 6 simmer over low heat until chops are tender and cooked through. 30 to 35 minutes.
• 7 add a little water, 1 to 2 tbsp. if needed to keep sauce from cooking down too much.
• 8 turn once. remove chops to platter.
• 9 stir in cornstarch dissolved in water.
• 10 cook until thickened.
• 11 pour over chops and serve. tips: boneless lamb chops can be used.
• 12 trim fat and pound to 1/4 inch thickness.
• 13 cooking takes on 20 minutes.
• 14 good served with: thin spaghetti or noodles tossed with butter and sauce, green salad with sliced cucumbers and dinner rolls.