Lamb shoulder chops

2 bone-in, lamb shoulder chops
1 medium onion
1 clove garlic
1/2 Tbl tarragon vinegar
1/2 cup white wine
1/4 Tsp dried tarragon
3-4 oz heavy cream
1/4 Tsp cayenne pepper
1 1/2 Tbl dijon mustard
peanut or olive oil
black pepper
Chop the onions finely. Smash and chop the garlic.

Dry off the chops with paper towels. Season with salt and pepper. Dredge the chops in flour. Heat up a 10 inch aluminium pan over a medium flame. Pour in 1 Tbl of peanut oil and melt 1 Tsp of butter in the oil. Shake off the excess flour from the chops and brown them on both sides. Remove the chops from the pan and de-grease the pan.

Melt 2 Tbl fresh butter in the pan, throw in the onions and saute them until they are translucent. Stir in the garlic and fry for 30 seconds. Pour the tarragon vinegar and reduce it to a glaze. De-glaze the pan with wine, while scraping the bottom of the pan with a spatula to remove the browned bits from its surface. Add the tarragon. Reduce the wine by half. Add the heavy cream. Adjust the seasoning with salt and pepper. Pour whatever juice has exuded from underneath the chops into the pan. Reduce the liquid until it coats the back of a spoon. Warm the chops in the sauce for about 1 minute. Place the chops on a serving platter. Dress with the sauce.