Prep 15 mins
Cook 20 mins
Posting this for a friend, she loves these and wanted me to share it with you....she doesnt have access to the net yet. I dont eat lamb or veal, but I thought maybe there were a few of you out there that might enjoy this! Best Yet...only 7 WW points each serving
- 2 -3 tablespoons coarsely crushed black pepper
- 8 small lamb loin chops
- 1⁄2 tablespoon extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄2 cup beef broth
- 1⁄4 cup lemon juice
- 2 tablespoons butter
- 1 tablespoon freshly chopped rosemary
- Place pepper on plate and press each chop firmly into pepper and press in with your hands.
- In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat.
- Add peppered lamb chops and sear on both sides.
- Sprinkle lamb chops with salt.
- Reduce heat to medium (do not degrease the pan).
- Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125°F.
- (use a meat thermometer to test for doneness).
- Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving).
- NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.
- Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce.
- Let the liquid boil until liquid is reduced to a shiny glaze.
- Remove from heat.
- Whisk in butter and fresh rosemary.
- Remove lamb chops from the oven.
- Add any lamb juices to the sauce.
- Spoon sauce over chops and serve.
Kicken! I rubbed garlic onto the chops before pressing into the crushed pepper. I used herbed butter. Very good!