Lamb Chops with Rosemary and Cracked Black Pepper

Recipe by CookbookCarrie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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