Lamb Chops With Sorrel Sauce

Ingredients

• 4 loin lamb chops
• ¼ pound sorrel
• 1 tablespoon peanut or corn oil
• 2 tablespoons butter
• ½ cup dry white wine
• ½ cup heavy cream
• Lemon juice to taste
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1276 calories; 119 grams fat; 56 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 9 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 36 grams protein; 285 milligrams cholesterol; 197 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Trim the fat from the chops and wipe them dry with paper towels. Chop the sorrel into thin strips.
2. Heat the oil in a large skillet and fry the lamb chops so that they are brown on both sides and pink in the middle. Place them on two dinner plates and keep warm.
3. Drain off the fat and wipe the pan with paper towel. Add one tablespoon butter and saute the sorrel until wilted. Add the white wine and cook for a couple of minutes. Add the cream and cook for another three minutes. Add the lemon juice to taste and stir in the remaining butter gradually, so that the sauce thickens. Season with salt and pepper.
4. Pour the sauce over the lamb chops and serve.

20 minutes