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1
In a medium saucepan, heat 1 tablespoon of the oil.
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2
Add the garlic and half of the shallots and cook over moderate heat until browned, about 7 minutes.
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3
Add the red wine vinegar and boil until almost evaporated, about 2 minutes.
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4
Add the wine and boil over high heat until reduced to 1/2 cup, about 10 minutes.
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5
Strain into a bowl.
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6
In a small saucepan, heat 1 tablespoon of the oil.
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7
Add the chile and the remaining shallots.
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8
Cook over moderate heat until softened, about 4 minutes.
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9
Add the sugar and 1 tablespoon of water and cook over moderate heat, without stirring, until the water has evaporated and the caramel is richly browned, about 10 minutes.
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10
Carefully add the sherry vinegar, stirring, until incorporated.
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11
Add the beef stock and boil over high heat until reduced to 3/4 cup, about 8 minutes.
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12
Add the red wine reduction and boil over high heat until reduced to 1 cup, about 5 minutes.
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13
Season the gastrique with salt and pepper.
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14
Preheat the oven to 450.
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15
In each of 2 large ovenproof skillets, heat 1 tablespoon of the oil.
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16
Season the lamb chops with salt and pepper and add them to the skillets, fat side down.
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17
Cook over moderately high heat until browned, about 2 minutes.
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18
Turn the chops and brown them, about 2 minutes per side.
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19
Turn the chops fat side up.
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20
Transfer the skillets to the upper and bottom thirds of the oven.
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21
Roast the lamb chops for about 7 minutes, or until an instant-read thermometer inserted in the center registers 130 for medium-rare meat.
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22
Let the chops rest for 5 minutes, then transfer to plates.
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23
Drizzle with the gastrique and serve with the Moroccan Carrots.
