Curried Lamb Chops

8 Lamb chops, preferably from

-the rack, about 2 lbs Salt and freshly ground -pepper to taste 1 tb Curry powder

1 tb Peanut oil

1 tb Butter

2 tb Finely chopped shallots

1/3 c Dry white wine

1/2 c Fresh or canned chicken

-broth 1 ts Tomato paste

1 tb Finely chopped parsley

Lamb is one of the greatly under-utilized meats here in the US, I think. There are a variety of recipes from around the world to inspire you. Actually, I was looking for my Mongolian lamb recipe but don`t have it typed in (just use any ol` Mongolian beef recipe and substitute lamb for the beef and don`t over cook it). Sprinkle the chops on both sides with salt and pepper. Rub them on both sides with curry powder to coat evenly. Heat oil in a skillet large enough to hold the chops in one layer. Add the chops and cook until browned on one side, about 2 minutes. Turn and brown on second side, about 2 minutes. Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2 minutes. Turn the chops flat side down and cook, turning them occasionally. The total cooking time should be about 15 minutes. Transfer the chops to a dish and pour off all the fat from the skillet. Add 1 tablespoon of the butter to the skillet and heat. Add the shallots and cook, stirring, about 15 seconds. Add the wine and bring to a boil. Cook for about 1 minute and then add the chicken broth and tomato paste. Cook over moderately high heat until reduced to about 1/3 cup. Swirl in the remaining butter and pour the sauce over the chops. Serve sprinkled with parsley. Serves 4. San Francisco Chronicle, 12/2/87 Posted by Stephen Ceideberg; September 28 1992.