Source: America's Favorite Food Associations

Braised Lamb Chops in a Piquant Sausage
Lamb chops with a unique taste.
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 60 + minutes


4 - 6 American lamb loin chops, trimmed fat
1 tablespoon olive oil
1 tablespoon garlic, minced
1/4 cup onion, finely chopped
3 tablespoons water
1 Italian sausage, removed from casing
2 anchovy fillets, well rinsed with water, chopped
1 teaspoons fresh sage
1/2 cup sherry vinegar
Salt and freshly ground pepper
1 cup beef stock

Mix the seasonings in a small bowl and rub generously all over the chops. Set them aside to marinate at room temperature for an hour or so or overnight, wrapped, in the refrigerator. Let the chops come to room temperature before cooking.
Heat the oil over high heat in a heavy, lidded pan large enough to hold the chops. Or you can cook them in two batches in a smaller pan. Add the chops and brown them for 2 minutes per side. Set them aside.

Pour off all but 1 Tbsp. of the fat from the pan and reduce the heat to medium. Put in the garlic and onion and cook over medium-high heat until the onion just begins to change color, stirring often, about 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan. Cook, stirring often, until the liquid is absorbed, about 2 minutes.

Add the sausage and fry for 5 minutes, breaking the meat up with a fork as it cooks. Add the anchovies, sage, and vinegar. Bring to a boil and add the stock. Put the chops back in, reduce the heat to a simmer, cover and cook for 30 to 45 minutes, or until the lamb is quite tender.

Remove the chops and keep them warm. Degrease the sauce and season with salt and pepper. Arrange the chops on a platter, pour the sauce over them and serve.