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Peppered California Rib Lamb Chops with Shallot Sauce

For pasta:

4 ounces angel hair pasta
2 tablespoons olive oil
2 teaspoons coarse ground black pepper
Grated Romano cheese
Chopped walnuts

 

For Chops:

6 California lamb rib chops, each about (3/4 to 1-inch thick), trimmed and bones frenched, if desired (If rib chops are unavailable, a rack of lamb can be cut into individual chops.)
Salt
2 tablespoons coarse ground black pepper
2 tablespoons olive oil
2 shallots, sliced thinly
1/2 teaspoon minced garlic
1 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon butter

1. Prepare pasta according to packet directions. When done, stir in olive oil, pepper, cheese and chopped walnuts. Keep warm.
2. Meanwhile, pat chops dry and season with salt. Press coarse ground pepper onto both sides of chops. Heat oil in heavy skillet over medium-high heat until hot but not smoking. Place chops in hot skillet and cook about 2 minutes. Turn with tongs; cook another 2 minutes (for medium-rare). Transfer chops to plate and place in warm oven. Pour off all but 1 tablespoon of fat from skillet if necessary. Saute shallots and garlic, stirring, until golden brown, about 1 to 2 minutes. Add broth and vinegar and boil until reduced, about 2-3 minutes. Remove from heat and swirl in butter.
3. Remove chops from oven and on plate; spoon shallot sauce over lamb. Serve with pasta and crisp green vegetable.

Makes 2 servings.

Recipe and photograph provided courtesy of the California Sheep Commission.