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Lamb rib chops with pine nuts and orange gremolata

Time 30 minutes
Yields Serves 4
Lamb rib chops with pine nuts and orange gremolata
1

Combine the pine nuts, orange peel, parsley, one clove minced garlic and one-fourth teaspoon salt and set aside.

2

Thin each chop by pounding gently with a meat pounder, hitting as close to the bone as possible. Season both sides of the chops with salt and pepper and rub into the surface.

3

Lightly coat the chops with the flour, shaking off any excess.

4

Heat 1 tablespoon butter and the olive oil in a large skillet until sizzling. Add the lamb chops and cook until medium or medium-rare and browned on both sides, 7 to 8 minutes. Remove the chops from the skillet and keep warm while preparing the sauce.

5

Pour out all but 1 tablespoon of fat from the skillet. Add the minced shallot and remaining minced garlic to the drippings and saute until tender, about 1 minute. Add the red wine and deglaze the pan, stirring up any browned bits. Bring the mixture to a simmer and cook until reduced to one-fourth cup, about 2 to 3 minutes. Stir in the beef stock. Bring to a simmer and cook until reduced to 1 cup, about 4 to 5 minutes.

6

Return the lamb chops to the skillet over medium heat. Spoon sauce over the chops and cook until hot and nicely glazed, about 2 to 3 minutes.

7

Remove the chops from the skillet. Add the remaining tablespoon cold butter to the sauce in small pieces so the sauce thickens and has a nice sheen.

8

Arrange the chops on plates or a platter and spoon sauce over them. Top each chop with a spoonful of the pine nut, orange peel and parsley gremolata.

Have the butcher french the bones on the lamb chops.

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