Lamb Chops with Sherry-Dijon Demiglaze
The other day, we went out grocery shopping. To be different, (and to spend a gift card I got a Christmas), we went to Trader Joes. Now, I like my food healthy, and reasonably priced, but I rarely shop at TJ's because they are WAAAAAAAY across town and usually bustling with uptight yuppies. Justin, me, and the kids braved TJ's early-ish Saturday morning. We bought some fruit, tortillas, and a package of lamb chops. I was hoping for some pork, but apparently, they don't carry pork. I was a tad bummed about the pork, but seeing the lamb lifted my spirits. I only get lamb a few times a year, usually on special occasions when we go out to eat. Seeing these chops got me thinking about how I would prepare them. I remember the last time I fixed lamb at home, I pan-fried it. It was tough. It was muttony. I know lamb has a very distinct fragrance and flavor, but that time was Not Good. I was hesitant to pan fry again, but only searing in the pan and finishing in the oven kept ...