Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Bistro Lamb Chops
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- #17399
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 rib or loin lamb chops, cut 3/4 inch thick
black pepper, coarsely ground
2 tablespoons olive oil
salt
1 teaspoon tomato paste
2 cloves garlic, minced
1/4 cup dry white wine or chicken broth
1/4 cup chicken broth
1/2 teaspoon herbes de Provence, crushed
directions
Trim the fat from the lamb chop; sprinkle with pepper. Heat the olive oil in a large skillet over medium-high heat. Add the lamb chops and cook about 3 minutes or until brown. Turn over and sprinkle with salt. Cook for two minutes more.
Cover the skillet; reduce heat to low. Cook the lamb chops for 3 to 5 minutes more, until desired doneness. Remove the lamb chops from the skillet and keep warm. Stir the tomato paste and garlic into the drippings in the skillet.
Carefully add the wine, chicken broth, and the herbes de Provence. Increase heat to medium-high; simmer about 3 minutes or until the sauce is reduced by about half, stirring frequently.
Pour the sauce over the lamb chops and serve immediately.
added by
raisin
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
January 1, 2012
Easy and savory! My family loves this recipe and asked to have it more frequently. Only thing I changed was the use of tomato paste...substituted ketchup.