Pan Broiled Lamb Chops Or Steaks
|Lamb loin chops/Rib lamb chops / 2 lamb leg steaks||4 , cut about 3/4 inch thick|
|Strong coffee||1⁄2 Cup (8 tbs) (Cold)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Liquid hot pepper seasoning||5 Drop (Few Drops)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Chopped parsley||3 Tablespoon|
Trim excess fat from chops; discard all but 1 piece of fat.
Slash through remaining edge fat at 1-inch intervals, cutting to, but not into, meat.
Place chops in a single layer in a shallow roasting pan.
In a glass measuring cup, stir together coffee, sugar, mustard, Worcestershire, lemon juice, hot pepper seasoning, and garlic; pour over lamb.
Let stand for 20 to 30 minutes, turning chops over several times.
In a wide frying pan over medium-high heat, swirl reserved piece of fat to grease pan bottom lightly; then discard fat.
Lift chops from marinade, drain briefly (reserve marinade), and place in pan.
Cook, turning as needed, until well browned on both sides but still pink in thickest portion when slashed (6 to 8 minutes total).
Place chops on a warm platter; keep warm.
Pour reserved marinade into pan; increase heat to high and cook until slightly thickened and reduced to about 1/3 cup.
Pour sauce over chops and garnish with parsley.