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Sautéed Lamb Chops

Yield 2 servings


  • 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

  1. Brush chops on both sides with brandy, and sprinkle with salt. Brush chops on both sides with egg yolk; dredge in flour.

  2. 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.

  3. Combine jelly and mustard in a saucepan. Cook over low heat, stirring constantly, until jelly melts. Spoon mixture over chops to serve.

Oxmoor House Homestyle Recipes