Source:Ana Maria Kruger. Salt Lake city, Utah. 1980's.
Makes 4 servings.
Preparation time: 30 minutes
Tips: Also try using Marsala wine instead of Madeira wine.
Lamb Chops in Madeira Sauce
Ingredients
Preparation
8 lamb chops
2 tablespoons butter
1 tablespoon vegetable oil
3 tablespoons Madeira wine
2/3 cup whipping or heavy cream
16 capers, drained
salt and pepper to taste
Place a large plate in warmed oven and keep there to receive chops while making the sauce.
1. In a large heavy skillet, heat oil. Add butter immediately add lamb chops and cook at high heat to sear in one side. Depending on the thickness, reduce heat and cook for few minutes until cooked at desire stage halfway. Increase heat and turn to sear second side. Cook for few minutes at reduced heat to desire stage, do not overcook, lamb is best cooked rare. Remove to warmed plate.
2. Remove most of the grease from the skillet. Bring skillet to high heat, add Madeira wine and cook on high heat until almost all evaporated.
3. Add capers and cream and cook until you obtain a thick sauce. Pour over chops and serve immediately.
Serve with white rice or potatoes and a green vegetable.
NOTE: If sauce becomes oily during cooking you have boiled off too much of the moisture, add a little milk or water and heat until hot, serve immediately.
