Seared Lamb Chops With a Goat Cheese White Wine Reduction |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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If there is any recipe you must make at least once, this is one of them!! I found this recipe while perusing Whole Food’s recipe data base. This such a easy and delightful meal, it would be excellent as a weekend dinner for two, but equally wonderful served at an elegant dinner party. Ingredients:
1/2 teaspoon of freshly ground sea salt |
1/4 teaspoon fresh ground pepper |
4 pieces of lean lamb chops, about 1-inch thick (either a loin chop aka english style, the t-bone of chops, or french style, also known as loli-pops) |
2 teaspoons of finely chopped rosemary |
1/3 cup dry white wine |
1/4 cup chicken stock |
2 sprigs fresh rosemary |
2 ounces goat cheese |
Directions:
1. Pre-heat oven to broil.
2. Next chop fresh rosemary and line up the rest of your ingredients.
3. Heat a cast iron skillet on high heat. You will know when the skillet is ready by flicking a tiny bit of water on the pan, if it sizzles, it is ready!
4. Pat each side of the meat with a paper towel to remove excess moisture.
5. Add sea salt to one side of the lamb, and place salt side down into the skillet.
6. Sear chops for 2-3 minutes and then flip, adding pepper to the other side.
7. Sear other side for 2 minutes.
8. Sprinkle chopped rosemary onto chops and transfer the entire skillet to the broiler. Broil about 2-3 minutes per side. Remove skillet from oven and relocate lamp chops to another dish.
9. In the now empty cast iron skillet, add white wine (you will want to use a crisp white, such as a Sauvignon Blanc). Stir and scrape the brown bits off the bottom of the skillet. Add the chicken broth and one sprig of rosemary. Let simmer at a low boil, till reduced by 1/3.
10. Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.
11. Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy!
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