Lamb Chops With Garlic Rosemary Sauce Recipes

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE

Steps:

• Pat lamb dry and season with salt, pepper and 1 tbsp. crushed rosemary. In a large skillet or cast iron pot, heat oil over medium-high heat until hot but not smoking, and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates.
• Add garlic, 2 tbsp. rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits for 2 minutes. Whisk in butter. Pour sauce over lamb, or serve on the side in small individual bowls.
• Serve with roasted potatoes and a sautéed vegetable, such as asparagus or zucchini.
• Enjoy!

ROSEMARY AND GARLIC LAMB CHOPS

Steps:

• Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
• Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.

LAMB CHOPS WITH GARLIC AND ROSEMARY

Steps:

• Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
• Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
• Serve 2 chops per person with the sauce.