- 4 (1/2-inch-thick) lamb rib chops
- 2 tablespoons brandy
- 1/2 teaspoon salt
- 1 egg yolk, beaten
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1/4 cup red currant jelly
- 1/8 teaspoon dry mustard
How to Make It
Brush chops on both sides with brandy, and sprinkle with salt. Brush chops on both sides with egg yolk; dredge in flour.
Sauté chops in oil in a heavy skillet over medium heat 4 minutes on each side or until golden brown. Drain. Set aside and keep warm.
Combine jelly and mustard in a saucepan. Cook over low heat, stirring constantly, until jelly melts. Spoon mixture over chops to serve.