Lamb Chops with Pepper Sauce

Ingredients:

8 lamb chops
50ml white wine vinegar
250ml dry white wine
300ml demi-glasse (re-hydrated lamb stock or bouillon can also be used)
10ml olive oil
40g butter
4 shallots, roughly sliced
1 sprig thyme
100ml double cream
salt and freshly-ground black pepper

Method:

Season the chops on both sides, being very generous with the pepper. Heat a pan, add the olive oil and 10g of butter and quickly fry the chops for 30 seconds on each side then set the meat aside.

Add a further 10g of butter to the pan and cook the shallots until slightly coloured. Add the vinegar and cook until the liquid has completely evaporated. Now add the thyme and white wine. Cook until the wine has reduced by 2/3 then add the stock and again reduce the volume by 2/3.

Pass the remaining sauce through a sieve to remove the thyme sprig then return the liquid to a pan. Season with salt and a very generous twist of black pepper then add cream and cook for about a minute before returning the meat to the sauce. Allow to simmer gently for about two minutes then serve immediately.