Pepper-Crusted Lamb Chops with Chocolate Port Sauce
Nutrition
Calories: 780 kcalCarbohydrates: 16 gProtein: 40 gFat: 56 gSaturated Fat: 25 gCholesterol: 145 mgSodium: 320 mgFiber: 2 g
Ingredients
- 4 each lamb shoulder chops 2 lbs., fat trimmed
- 1 tablespoon Black pepper freshly ground
- ¼ teaspoon salt or to taste
- 2 tablespoon olive oil
- 1 cup tawny port wine
- 2 oz bittersweet chocolate
- ¼ teaspoon anise extract
- 1 teaspoon ground cumin
- ¼ teaspoon ground chipotle chili pepper or to taste
Instructions
- 1. Coat lamb chops with pepper and salt.
- 2. Heat olive oil in a large nonstick skillet over high heat until very hot, about 3 minutes. Sear lamb until medium rare, about 5 to 7 minutes per side. Remove lamb from pan and set aside to rest on a cutting board or plate.
- 3. Drain excess fat from pan. Return pan to stove over medium heat. Add port, chocolate, anise extract, cumin, and chipotle, swirling around until thickened and reduced by 1⁄3 to 1⁄2, about 10 minutes. Place lamb chops on 4 plates. Drizzle sauce over chops and serve.
- Source: Hannaford fresh Magazine, January - February 2011