Ingredients
- 2 garlic cloves
- 4 lamb shoulder chops (each about 3/4 inch thick)
- Salt and freshly ground black pepper
- 2 tablespoon olive oil
- 2 tablespoons rosemary
- 2 tablespoons fresh lemon juice
- 1/2 cup chicken stock
- 1 tablespoon butter
Directions
Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
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By gcalzadilla
Hillsborough, NJ
on January 27, 2011
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I cooked this last night and it was really easy, fast and tasty. I used fresh rosemary, definitely better and also on top of just salt and pepper on the meat, I added a little garlic powder. Just feel like Lamb needs a little extra help because it can have that funny taste. Other than that, I followed this receipt exactly and turned out great. Oh! and a little more fresh lemon juice too! The meat does need more than 2 min. per side. I cooked it 4 min. on first side and 3 min. on 2nd side and it was just pink inside, not bloody. Will definitely make again!
By AMKUK
Lexington, KY
on April 01, 2010
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Loved everything! Do need to crush dried rosemary and I did need to cook it longer. Very tasty!
By rogerlovr_3869128
Santa Cruz, CA
on March 13, 2007
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This was really easy to make, and the sauce both smelled and tasted fabulous. I had to cook the meat quite a bit longer (4 min/side, maybe even a bit moreto get medium rare, so maybe my chops were too thick? It was excellent regardless.
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