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LOCATION: Recipes >> Lamb >> Lamb Chops 15

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Bistro Lamb Chops

8 rib or loin lamb chops, cut 3/4-inch thick (about 2 pounds)
black pepper, coarsely ground
2 tablespoons olive oil
salt
1 teaspoon tomato paste
2 garlic cloves minced
1/4 cup dry white wine or chicken broth
1/4 cup chicken broth
1/2 teaspoon herbes de Provence, crushed

Trim the fat from the lamb chop; sprinkle with pepper. Heat the
olive oil in a large skillet over medium-high heat. Add the lamb
chops and cook about 3 minutes or until brown. Turn over and sprinkle
with salt. Cook for two minutes more. Cover the skillet; reduce
heat to low. Cook the lamb chops for 3 to 5 minutes more, until
desired doneness. Remove the lamb chops from the skillet and keep
warm. Stir the tomato paste and garlic into the drippings in the
skillet. Carefully add the wine, chicken broth, and the herbes de
Provence. Increase heat to medium-high; simmer about 3 minutes or
until the sauce is reduced by about half, stirring frequently.
Pour the sauce over the lamb chops and serve immediately.

Serves 4.

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