Curried Lamb Chops Sfc

8 chops, preferably from

-the rack, about 2 lbs Salt and freshly ground -pepper to taste 1 tb Curry powder

1 tb Peanut oil

1 tb Butter

2 tb Finely chopped shallots

1/3 c Dry white wine

1/2 c Fresh or canned chicken

-broth 1 ts Tomato paste

1 tb Finely chopped parsley

is one of the greatly under-utilized meats here in the US, I think. There are a variety of recipes from around the world to inspire you. Actually, I was looking for my Mongolian lamb recipe but don't have it typed in (just use any ol' Mongolian beef recipe and substitute lamb for the beef and don't over cook it). Sprinkle the chops on both sides with salt and pepper. Rub them on both sides with curry powder to coat evenly. Heat oil in a skillet large enough to hold the chops in one layer. Add the chops and cook until browned on one side, about 2 minutes. Turn and brown on second side, about 2 minutes. Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2 minutes. Turn the chops flat side down and cook, turning them occasionally. The total cooking time should be about 15 minutes. Transfer the chops to a dish and pour off all the fat from the skillet. Add 1 tablespoon of the butter to the skillet and heat. Add the shallots and cook, stirring, about 15 seconds. Add the wine and bring to a boil. Cook for about 1 minute and then add the chicken broth and tomato paste. Cook over moderately high heat until reduced to about 1/3 cup. Swirl in the remaining butter and pour the sauce over the chops. Serve sprinkled with parsley. Serves 4. San Francisco Chronicle, 12/2/87 Posted by Stephen Ceideberg; September 28 1992.