Rosemary-Scented Lamb Chops
Woodsy smelling rosemary tastes marvelous with lamb. But use even fresh rosemary in small amounts or it will overpower the subtle meat. Make sure you chop the rosemary before you start the recipe, so the lamb doesn’t get cold while you’re making the sauce.
Ingrediënten
- 8 1 inch thick lamb loin chops or rib chops
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 garlic clove peeled and minced
- ½ teaspoon fresh chopped rosemary or 1/4 teaspoon crumbled, dried rosemary
- ½ cup dry red wine
- ¼ cup beef broth
- 1 tablespoon butter
Instructies
- Brush all the lamb chops with the tablespoon of olive oil and season the lamb with salt and pepper.
- Heat a large, heavy-bottomed skillet.
- Arrange the lamb in a single layer in the skillet.
- If necessary, do this in 2 batches.
- Cook the lamb over high heat for 3 to 4 minutes on each side for rare or 4 minutes per side for medium-rare.
- As soon as the lamb is done, remove it from the skillet.
- Place the cooked lamb on a platter and arrange a loose sheet of aluminum foil over the dish so the lamb stays hot.
- Cook the remaining chops and then add to the platter and cover.
- Add the garlic clove and rosemary to the skillet and lightly sauté in the skillet fat for 30 seconds.
- Add the red wine and scrape up any browned bits in the skillet.
- Cook the wine over high heat for 1 to 2 minutes or until reduced by half.
- Add the broth and bring just to a boil.
- Remove the skillet from heat and add the butter.
- Tilt the skillet so the butter melts into the sauce.
- Arrange the lamb chops on 4 plates and spoon the wine sauce over each serving.
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