Lamb Chops Burgundy Recipes

LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE

Steps:

• Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
• Add the oil to the skillet. Add chops to the pan cook 4 minutes.
• Turn chops over and cook 3 minutes longer.
• Remove chops from the skillet and set aside in a warm place.
• Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
• Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
• Simmer over high heat until syrupy. That will take about 3 minutes.
• Add the chicken broth and continue to simmer until sauce is reduced by about half.
• Combine butter and flour in a cup (beurre manie).
• Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
• Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
• Remove sauce from heat.
• Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
• Serve Immediately.

LAMB CHOPS BURGUNDY

Steps:

• Put lamb chops in a shallow dish or gallon-size ziploc bag.
• Combine burgundy, olive oil, red onion, garlic, salt, pepper, and cumin in screw-top jar or in the bag. Seal whichever container you're using and shake to combine ingredients.
• Pour marinade over meat or add meat to bag and manipulate to coat meat. Place in fridge for about two hours and turn chops from time to time.
• Remove chops from marinade and place on a broiler rack. Reserve marinade. Set under the broiler with tops of chops 3-5 inches from the heat.
• Broil 18-22 minutes or until meat is done as desired. turn once and brush occasionally with marinade.
• To test, slit meat near the bone and peek at the meat (stop cooking just short of desired doneness). Let rest five minutes after taking out of the broiler.
• If desired, simmer leftover marinade and serve as sauce/condiment alongside the chops.