Seared Lamp Chops with a Goat Cheese White Wine Reduction Recipe

Directions:

1. These can be either grilled or broiled. Either way would be delicious, I decided to broil for something different as I have been grilling a ton lately. Pre-heat oven to broil.
2. Next chop fresh rosemary and line up the rest of your ingredients.
3. For the Lamb: Heat a cast iron skillet on high heat. Cast iron skillets are wonderful, they are inexpensive and really make a difference. They also have the ability to withstand high temperatures making them ideal for searing. 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. My husband recommends you pat each side of the meat before you sear anything. I found it easiest to pat dry with a paper towel. Add sea salt to one side of the lamb, and place salt side down into the skillet. Search chops for 2-3 minutes and then flip, adding pepper to the other side. Sear other side for 2 minutes.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.
5. Reduction: Add white wine (you will want to use a crisp white, such as a Sauvignon Blanc, I used my latest summer find The Beach House). 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.
6. Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.
7. Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy! For more instruction go to my blog Cheese Please: /2011/08/seared-lamp-chops-with-goat-cheese.html