No more chicken

I'm sick of trying to find 10 different ways to make chicken. Yesterday at the local farmers market grocery I found fresh lamb chops on sale. I've never purchased or prepared lamb chops before, although I have ordered them on occasion at a restaurant. Tonight we had steamed asparagus with lemon juice and sea salt, scalloped potatoes and seared/grilled lamb chops with a red wine reduction sauce. This took about 40 minutes to prepare and we sat down with a glass of red wine to complement it and savored the buttery, luscious bites of lamb. Although I am more partial to white wine, the Barefoot Merlot Walker picked to go with dinner couldn't have been a more appropriate pairing. I'll definitely keep this recipe handy for future reference....



Lamb Chops with Garlic and Rosemary
From Food Network Kitchens
Ingredients
8 (6-ounce) loin lamb chops, fat trimmed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, smashed
1 cup dry red wine
1 teaspoon minced fresh rosemary leaves
1 cup chicken broth, low-sodium canned
2 tablespoons unsalted butter, cut into bits
2 teaspoons whole-grain mustard
2 tablespoons heavy cream

Instructions
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.

Copyright 2005 Television Food Network, G.P. All rights reserved.
2
Copyright 2006 Television Food Network, G.P., All Rights Reserved