Bronzed Lamb Chops
Makes 4 Servings
1/4 pound (1 stick) plus 2 tablespoons unsalted butter
12 (2- to 3-ounce) lamb loin chops, about 1 inch thick, at room temperature
1 tablespoon Chef Paul Prudhomme's Pork and Veal Magic
Heat a heavy griddle, heavy aluminum skillet, or electric fry pan, to 350 degrees.
Melt the butter in a flat pan (pie and cake pans work well). While the griddle or skillet is heating, pull each chop through the warm melted butter. With the buttered pork chop in your hand, sprinkle 1/8 teaspoon of Pork and Veal Magic on one side of each chop and immediately place in
skillet, seasoned side down. Set aside the remaining melted butter.
Follow this procedure with six of the chops and cook about 3 minutes. Before turning the chops, season the uncooked side of each chop in the pan with 1/8 teaspoon of Pork and Veal Magic. Turn the chops and, if the chops are extra lean, pour about 1/2 teaspoon melted butter on top of each.
For medium rare, cook the chops 3 minutes more. For medium, cook 4 minutes per side. (In order to lock in the juices, be caref ul not to overcook.) Remove chops and place on a serving platter. Don't stack the chops. Wipe the griddle or skillet clean and cook the remaining chops (following the
same procedure as above). Serve immediately on heated plates, allowing 3 chops per person.
Copyright by Chef Paul Prudhomme
