3 tablespoons vegetable oil
4 shoulder lamb chops
freshly ground black pepper
1 medium onion, chopped
1 tablespoon all purpose flour
1 cup white wine
1 teaspoon dried rosemary leaves
1/2 teaspoon ground sage
Heat 1 tablespoon of the oil in a large skillet
Rinse the lamb chops and pat them dry. Sprinkle them on both sides with the salt and pepper. Sear the lamb chops on both sides over high heat, about 3 minutes per side, and transfer them to a large plate.
Wipe the fat gently off the skillet so as to leave the browned bits on the bottom of the pan. Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and saute until it is browned. Sprinkle the flour over the onion, then stir until well blended. Pour in the wine while stirring. Stir in the rosemary and sage. Cook and stir, scraping up the fond (brown bits), until the mixture is thickened and bubbling.
Return the lamb chops to the skillet. Cover the skillet and simmer for 15 to 20 minutes, until the meat is tender. Serve with the pan sauce, passing the extra sauce around the table.
Mashed potatoes make a perfect side dish. Be sure to check out my other Harry Potter Recipes.
Recipe by Dinah Bucholz, photo by Laura Spear