Sauteed Lamb Chops With Balsamic Vinegar and Fresh Mint Vinaigrette

Sauteed Lamb Chops With Balsamic Vinegar and Fresh Mint Vinaigrette
6-8 1 1/4-inch thick rib or T-bone (loin) American lamb chops (2-3 pounds total), trimmed of most external fat
Salt and pepper
1/4 cup olive oil, or more if necessary
1/3 cup beef or chicken stock
2 tablespoons balsamic vinegar
1/4 cup packed fresh mint leaves
8 cups washed and dried frisee, arugula or other greens (optional)
Season the chops well with salt and pepper. Heat a large, heavy skillet over high heat and add 1 tablespoon of the oil. Put in the chops (in batches if necessary, adding more oil as needed) and cook for 3 minutes. Turn and cook them for 2 to 3 minutes longer for rare (123-130 degrees). For medium chops, add 2 more minutes per side, turning the chops two or three times. Remove the chops from the pan and cover loosely with foil to keep warm while you make the vinaigrette. The meat's internal temperature will rise about 5 degrees or so as the chops rest.
Pour off all the fat from the pan, leaving any meat juices behind. Put in the stock and scrape up any browned bits from the bottom of the pan. Boil until the stock and juices are reduced to about 1 tablespoon. Add the vinegar and take the pan off the heat. Whisk in the remaining 3 tablespoons oil to make a vinaigrette. Taste for salt and pepper.
Place the mint leaves in a small bowl and pour the vinaigrette over them. Steep for 3 minutes.
Spread greens on a platter, if desired, arrange the lamb chops on top, and pour the vinaigrette and mint leaves over it all. If you're not using the greens, arrange the chops on a platter and pour the sauce and mint leaves over them. Serve at once.
Serves four.
Nutrition values per serving: 745 calories, 41 g fat, 2 g carbohydrates, 1 g fiber, 85 g protein, 270 mg cholesterol, 326 mg sodium.
Bruce Aidells and Denis Kelly (1998 Houghton Mifflin Company) at www.lambchef.com