Prep 20 mins
Cook 15 mins
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.
- 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
- Pre-heat oven to broil.
- Next chop fresh rosemary and line up the rest of your ingredients.
- 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!
- Pat each side of the meat with a paper towel to remove excess moisture.
- Add sea salt to one side of the lamb, and place salt side down into the skillet.
- Sear 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.
- 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.
- Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.
- Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy!
I take exception to your description. This is a recipe you must make OFTEN, not ONCE!!! :) Absolutely delicious and very easy! Cooking method is perfect and the sauce is to die for. I am going to try the sauce with chicken and maybe on a beef steak also! this is going into my 10-STAR book! Made for Spring 2012 Pick a Chef game.