Sunday, April 02, 2006

Lamb Chop Dinner

Lamb or mutton is not my choice of meat for cooking because somehow they come out too strong for me no matter how fresh they are. We were given 4 pieces of lamb chop blade from Sandra's friend in Ohio who owns an organic farm and he graciously posted them for us to try. Thank you and so thoughtful of you too for including a sprig of fresh rosemary.
There is no need to cook laboriously, just panfry and make a sauce with garlic and rosemary. I had baked potatoes and spagetti squash with garlic on the side.

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2 garlic cloves - chopped
4 lamb shoulder chops (each about 3/4 inch thick)
Salt and freshly ground black pepper
3 tablespoon oil
A sprig of rosemary - chopped fine
2 tablespoons lemon juice
1/2 cup chicken stock
1 tablespoon butter


Pat lamb dry and season with salt and pepper.

Heat oil over moderately 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.

Remove oil from pan.

Return pan to fire and add in 1 tbsp oil.

Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute.

Whisk in butter.

Pour sauce over lamb.


1 comment:

J S said...

What if I oven bake this? I will try omitting the butter & oil as lamb itself has too much saturated fat in the meat, and use the same ingredients. Sounds delicious, will give it a go!

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