Lamb Chops with Sherry

An Andalusian dish, featuring the wonderfully distinctive flavor of sherry. Dry (Fino) sherry is most commonly used here, but I have had it with the slightly nuttier Amontillado and even sweeter Oloroso, and I liked it just as well, though it is different. Don’t use cream sherry in any case.

Serve this with crusty bread, by all means; the sauce is delicious.

Other cuts of meat you can use here: pork or veal chops, bone-in chicken.