Lamb Chops (Or Cutlets) W/Caramelized Garlic

From CULINARIA SPAIN & recipe editor Ingeborg Pils, this special recipe is said to be native to the Balearic Islands off the coast of Spain where *fresh and simple* described the secret of the cuisine. They certainly succeed in this unbelievably simple to prepare, elegant to serve & flavored to perfection recipe using 2 of my favorite ingredients - lamb & garlic. *Enjoy*

• Ready In: 20 mins
• Serves: 4
• Yields: 4 8 oz Servings

Ingredients

• 8 (4 ounce)  lamb chops (or cutlets, ea weighing approx 4 oz)
•  salt (to taste)
•  pepper (to taste)
• 1⁄4 cup olive oil
• 24  garlic cloves
• 2  ounces red wine

Directions

1. Rinse & clean lamb chops (or cutlets), pat dry, season w/salt & pepper & set aside.
2. Heat olive oil in a large skillet.
3. Fry garlic cloves till just starting to caramelize a golden brown & remove from skillet using a slotted spoon.
4. In the same skillet, fry lamb chops (or cutlets) on both sides in the oil (The meat should be slightly pink in the center when cooked & cook time will vary w/the thickness of the meat, so take care not to overcook).
5. Remove chops (or cutlets) to a warmed platter & pour off any excess olive oil in the skillet.
6. De glaze the pan drippings w/2 oz red wine & briefly return the garlic cloves to the pan to rewarm slightly in the juices.
7. Ladle the pan juices & garlic cloves over the lamb chops (or cutlets) & serve immediately.