Recipe by Derf
I don't always do these the same way so have added options I have used, either way they are delicious, the sherry sauce is a wonderful flavour, a touch of cayenne is nice too.
Top Review by JustJanS
Russell cooked these for us tonight and they were more than a 5! He pan fried the chops and onions then made the "optional" sauce in that same pan. Don't like lamb??? We reckon you could use the sauce over steak or sausages, because it's the sauce we gave the 5 stars. Don't forget the pinch of cayenne too. I'll be making this at work over sausages tomorrow. UPDATE: I made the sauce (x4) again today, at work, and poured it over (5kg) sausages. They were extremely popular, a sell out in fact!
- 8 lamb chops
- smashed garlic (enough to rub on all lamb chops)
- salt and pepper
- onion (enough to cover lamb chops, cut in half rings)
Sherry sauce (optional)
- 1 1⁄2 cups tomato juice
- 1 tablespoon Worcestershire sauce
- 2 slices Canadian bacon, cooked crisp and broken
- 1 tablespoon butter
- 2 1⁄2 tablespoons flour
- 1⁄4 cup tomato juice
- salt and pepper
- 2 -3 tablespoons sherry wine
Directions See How It's Made
- Rub lamb chops with garlic and season with salt and pepper, set aside.
- Melt butter in a fry pan Saute onions in butter until caramelized.
- Broil chops while sauteing onions, about 3 inches from heat for about 4-8 minutes each side or until done to your liking, place on platter and cover with sautéed onions.
- Serve at once with sherry sauce.
- If you prefer, you can fry the chops in the onion pan, put onions aside and keep warm, after frying chops, put under onions on platter and keep warm while deglazing pan with sherry, sprinkle pan with a little flour, salt and pepper,add sherry and whisk up bits, boil to thicken and pour over chops and onions.
- ---------Sherry sauce-------------.
- Combine 1 1/2 cups tomato juice, Worcestershire sauce, bacon bits, and butter in the top of a double boiler over direct heat; simmer for 10 minutes.
- In a small bowl whisk together 2 1/2 tablespoons flour and 1/4 cup tomato juice, whisk slowly into the simmering sauce; season with salt and pepper and simmer until thickened.
- Place pot over hot water and add sherry, bring to simmer, just until hot.