Lamb Chops with Sherry

Name: Lamb Chops with Sherry
Yield: makes 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 4 lamb shoulder chops, each 6 to 8 ounces; Salt and black pepper to taste; 1 medium onion, roughly chopped; 1 carrot, roughly chopped; 1 tablespoon minced garlic; 1 cup dry or other sherry

December 14, 2011

An Andalusian dish, featuring the wonderfully distinctive flavor of sherry. Dry (Fino) sherry is most commonly used here, but I have had it with the slightly nuttier Amontillado and even sweeter Oloroso, and I liked it just as well, though it is different. Don’t use cream sherry in any case. Serve this with crusty bread, by all means; the sauce is delicious. Other cuts of meat you can use here: pork or veal chops, bone-in chicken.

Recipe notes

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