Ingredients
- 8 (6-ounce) loin lamb chops, fat trimmed
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 cloves garlic, smashed
- 1 cup dry red wine
- 1 teaspoon minced fresh rosemary leaves
- 1 cup chicken broth, low-sodium canned
- 2 tablespoons unsalted butter, cut into bits
- 2 teaspoons whole-grain mustard
- 2 tablespoons heavy cream
Directions
Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
Serve 2 chops per person with the sauce.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By forthebirdsisme...
Gold Hill, 77
on March 28, 2010
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This is a decent recipe, with good flavor and nice, tender chops as a result, but it's not our favorite. There are better lamb chop recipes, like Rachel Ray's Moroccan Rub lamb chops (the best and Lamb Chops au Poivre.
By msatlas_6145372
Madison, WI
on April 13, 2009
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Cooked this for my girlfriend who had never eaten lamb before, and I had never cooked lamb chops before (although I am generally pretty good in the kitchen. She was floored with how good the meal tasted. The cook times yielded perfectly medium-rare chops, even though I didn't have a thermometer handy. As someone else suggested, I recommend having your oven preheated to 175-200 degrees so you can stash the chops in there while you are making the sauce. Otherwise they will get too cold while they are set aside. That's what I did and they were hot when I finished the sauce, but still nice and pink in the middle. I served with a simple side of some sauteed baby bella mushrooms and green beans. Very tasty.
By coulsons3_11662649
Lyons, CO
on February 13, 2009
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I don't usually take the time to write reviews, but this was so good I had to give it 5 stars. We just had dried rosemary and half & half on hand and this was amazing, so I can only imagine if you had fresh rosemary and cream how delicious it would be. Definitely worth a try if you have some lamb loin chops and are looking for something to do with them. We had them w/some mashed potates and it was devine!!!
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