2 tablespoons extra virgin olive oil
8 lamp shoulder chops, each 6 to 8 ounces
Salt and black pepper to taste
2 medium onions roughly chopped
2 carrots, roughly chopped
2 tablespoons minced garlic
2 cups dry or other sherry
Put the oil in a large skilled with a lid and turn the heat to medium-high. A minute later, add the chops and quickly brown them on both sides, about 5 minutes, sprinkling the meat with salt and pepper as it browns. Transfer to a plate and reduce the heat to medium.
Put the onion, carrot and garlic in the pan and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the sherry, raise the heat to high, and cook until the liquid is somewhat reduced, 5 minutes or so. Return the lamb chops to the pan, cover and cook, adjusting the heat so the mixture simmers steadily but no violently.
The lamb is done when cooked through and tender, 10 to 15 minutes. Transfer to a platter. If the mixture is soupy, reduce it over high heat until it has a nice sauce consistency pour over meat and serve.