Recipe by Skypoodle
I don't remember where I found this recipe, but I have been preparing it for years and never follow a recipe. All measurements are approximate. I generally serve this with a white and wild rice mix, or couscous. It also goes well with hot buttered noodles.
- 2 lamb chops, round bone shoulder chops
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon kosher salt
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary leaves or 1 tablespoon fresh rosemary leaf, preferred
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup ruby port
- 4 ounces heavy cream
- cooked rice or cooked couscous or cooked noodles
Directions See How It's Made
- Preheat oven to 200°F.
- Season the both sides of the chops with salt, pepper and garlic. Press seasoning into the meat with your fingers.
- Heat a heavy skillet and heat olive oil and butter until the butter stops foaming. Add the rosemary leaves and the lamb chops to the hot pan.
- Pan sear the chops over high heat to brown on both sides, approximately 3 minutes per side. Remove the chops to an ovenproof dish, cover loosely with foil and place in the preheated oven for 5 to 10 minutes to keep warm.
- Keeping the skillet over medium high heat, deglaze with the port and scrape up any "crunchy bits". Reduce the wine by half and stir in the heavy cream. Return the sauce to a boil and reduce for a couple minutes, until the cream coats the back of your spoon.
- Serve the chops with rice, couscous or buttered noodles and spoon the sauce over.