Crispy Fillet Of Lamb With Peanut Butter Sauce
Ingredients:
4 Loin lamb chops; about 1−inch thick, each weighing 8 ounces
2 Tablespoon Flour
Salt and freshly ground black pepper
1 Tablespoon Vegetable oil
1 Cup Orange juice
1 Cup Chicken broth
1/4 Teaspoon Red pepper flakes
1/4 Cup Unhomogenized peanut butter
TO PREPARE THE LAMB: Have the butcher remove the bone from the loin. With a sharp knife, remove the outside fat and tie a piece of string around the middle of each boneless loin chop so the filet section of the loin will not fall apart when you are cooking it.
On a flat plate, season the flour with salt and pepper. Dip all sides of the
lamb in the seasoned flour and shake off any excess. In a medium non−stick skillet over high heat, heat the oil. When very hot, sear the lamb, on all sides until it begins to get golden. Turn the heat to medium low and cook, for about 5 to 10 minutes per side depending on the thickness of the meat and the degree of doneness you prefer. In a wide 10−inch skillet over medium heat, make the sauce by simmering the
orange juice, chicken broth and red pepper flakes until only 3/4 cup
remains. Whisk in the peanut butter and season to taste with salt and
pepper.
TO SERVE: Remove the cooked lamb to a carving board and carefully remove the string. With tongs, center each piece on a dinner plate and spoon some of the sauce around the lamb. Serve immediately.
B-man 