Lamb Chop Recipe

Did you get your extra hour of sleep with Daylight Savings? When it was dark at 5PM yesterday, I realized that the cozy winter months lay ahead and I’m going to have to say goodbye to a bright green lanscape pretty soon. It’s at these shifts in the seasons that I bring a little outdoors in…I’ll get my daily dose of color with the aromatic herbs I’ll mix into my cooking! Let’s start with one of the best lamb chop recipes I’ve tried: Rosemary & Garlic Lamp Chops with Mustard Sauce

Photo by: Paul Whicheloe for Katie Brown’s Outdoor Entertaining

Rosemary & Garlic Lamp Chops with Mustard Sauce

 

What you’ll need…
3 Tablespoons chopped rosemary
3 Tablespoons minced garlic
(8) 1-inch-thick lamb rib chops
1 Tablespoon coarse salt
1 Tablespoon freshly ground pepper
1/2 cup white wine
1 cup heavy cream
1/4 cup Dijon mustard
Salt and pepper to taste

Photo by: Paul Whicheloe for Katie Brown’s Outdoor Entertaining

Get started…
1.  In a shallow baking dish, stir together rosemary, garlic, and 2 Tablespoons olive oil. Add lamb chops and turn to coat. Let marinate 20 minutes. Remove chops from marinade and season with salt and pepper.
2.  In a large saute pan, heat remaining 1 Tablespoon olive oil until hot but not smoking. Saute chops in two batches, making sure not to crowd them in the pan. Cook lamb chops approximately 2 minutes per side for medium rare. Transfer to a serving plate and cover with foil to keep warm.
3.  In the same saute pan over medium-high heat, add white wine and deglaze the pan, using a wooden spatula to scrape up all the bits from the bottom of the pan, and simmer until reduced by half. Add heavy cream and simmer until sauce begins to thicken. Whisk in mustard and season with salt and pepper to taste.
4.  Pour sauce over lamb chops and serve.
Serves 8.



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