An Andalusian dish, featuring the wonderfully distinctive flavor of sherry. Dry (Fino) sherry is most commonly used here, but I have had it with the slightly nuttier Amontillado and even sweeter Oloroso, and I liked it just as well, though it is different. Don’t use cream sherry in any case. Serve this with crusty bread, by all means; the sauce is delicious. Other cuts of meat you can use here: pork or veal chops, bone-in chicken.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a large skillet with a lid and turn the heat to medium-high. A minute later, add the chops and quickly brown them on both sides, about 5 minutes, sprinkling the meat with salt and pepper as it browns. Transfer to a plate and reduce the heat to medium.
Step 2
Put the onion, carrot, and garlic in the pan and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the sherry, raise the heat to high, and cook until the liquid is somewhat reduced, 5 minutes or so. Return the lamb chops to the pan, cover, and cook, adjusting the heat so the mixture simmers steadily but not violently.
Step 3
The lamb is done when cooked through and tender, 10 to 15 minutes. Transfer to a platter. If the mixture is soupy, reduce it over high heat until it has a nice saucy consistency. Pour over the meat and serve.
