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Lamb Chops in Chianti Herb Butter Serves 2. Ingredients: 4 small lamb chops -- total weight around 1 pound olive oil 1 cup chianti -- use a good one, you'll be drinking the rest with your dinner 2 TB minched onion 1 large minced garlic clove 1 stick real butter -- if you don't want to use real butter, don't even start with this recipe, the butter makes it 1 to 2 TB each chopped parsley and chopped garlic chives fresh from the garden salt freshly ground black pepper 1/2 ts. lemon juice Put wine, onion, garlic in a saucepan. Bring to boil and lower heat with lid off to let the alcohol burn off. Cook until there is about 1 TB. of wine sauce left. Don't stress about being exact but never, ever let anything containing garlic burn! Better to have a little bit more liquid left than to risk a burn. Soften the stick of butter in the microwave. If you melt the butter, it's OK, but if it's not completely melted, no biggie either. Stir in the wine including the bits of onion and garlic. Stir in herbs, salt, pepper, lemon juice. Salt and pepper the lamb chops. Heat the olive oil in a saute pan that has a matching lid and saute the chops on one side. Turn over and brown on the other side. No need to do the "well done" thing on lamb. It isn't pork. But get a nice brown on both sides. Then pour over the butter sauce, put a lid on the pan, and let it cook a brief amount longer to get the butter sauce all soaked in.   previous - next