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Here's a recipe I often use for lamb ribs, and chops. Could hardly be easier:
Scallion & Pepper Butter
2 tablespoons unsalted butter
¼ cup julienned scallions (white and tender green parts)
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons white wine vinegar
¾ cup white wine
2 (additional) tablespoons unsalted butter (softened) cut into small bits
1. Melt butter and sauté scallions until soft. Add salt and pepper, vinegar and wine. Boil mixture down quickly until ¼-cup liquid remains.
2. Add the 2 tablespoons butter in small bits a little at a time. Whisk in until sauce is thickened.
Sauté some shallot with some vermouth and chicken stock. Stir in some grainy mustard and heavy cream. Maybe some chopped mushroom. A bit of lemon zest would be nice too..
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Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
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