SEARED LAMB CHOPS WITH A GOAT CHEESE WHITE WINE REDUCTION
If there is any recipe you must make at least once, this is one of them!! I found this recipe while perusing Whole Food's recipe data base. This such a easy and delightful meal, it would be excellent as a weekend dinner for two, but equally wonderful served at an elegant dinner party.
Provided by Cheese Please
Categories Lamb/Sheep
Time 35m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to broil.
- Next chop fresh rosemary and line up the rest of your ingredients.
- Heat a cast iron skillet on high heat. You will know when the skillet is ready by flicking a tiny bit of water on the pan, if it sizzles, it is ready!
- Pat each side of the meat with a paper towel to remove excess moisture.
- Add sea salt to one side of the lamb, and place salt side down into the skillet.
- Sear chops for 2-3 minutes and then flip, adding pepper to the other side.
- Sear other side for 2 minutes.
- Sprinkle chopped rosemary onto chops and transfer the entire skillet to the broiler. Broil about 2-3 minutes per side. Remove skillet from oven and relocate lamp chops to another dish.
- In the now empty cast iron skillet, add white wine (you will want to use a crisp white, such as a Sauvignon Blanc). Stir and scrape the brown bits off the bottom of the skillet. Add the chicken broth and one sprig of rosemary. Let simmer at a low boil, till reduced by 1/3.
- Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.
- Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy!
Nutrition Facts : Calories 74, Fat 4.4, SaturatedFat 3, Cholesterol 11.7, Sodium 386.4, Carbohydrate 1.6, Fiber 0.1, Sugar 0.8, Protein 3.5
SLOW-COOKED LAMB CHOPS WITH WHITE WINE
Create this knock-out dish of slow-cooked lamb infused with a tempting trio of garlic, rosemary and wine.
Provided by English_Rose
Categories Lamb/Sheep
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F
- Melt 2 tablespoons of the butter and the oil together in an ovenproof frying pan. Add the garlic cloves and rosemary.
- Season the lamb with salt and freshly ground black pepper and fry on both sides until brown, before transferring to a baking dish. Add the halved garlic heads.
- Heat the wine in a small saucepan and pour over the lamb. Cover with foil and cook in the oven to for 1½ hours.
- Remove the lamb and garlic halves from the pan and keep warm.
- Strain the wine into a saucepan, squeezing the juices from the rosemary and garlic skins.
- Combine the flour with the remaining butter. Heat the wine and juices and stir in the flour and butter mixture, a little at a time.
- Cook until the sauce is smooth and thick. Adjust the seasoning as necessary and serve the lamb chops straight away with the sauce poured over.
Nutrition Facts : Calories 962.4, Fat 69.1, SaturatedFat 30.6, Cholesterol 171.1, Sodium 222.9, Carbohydrate 19.4, Fiber 0.9, Sugar 2.1, Protein 33.9
LAMB CHOPS WITH MUSHROOM WINE SAUCE
Steps:
- In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
- Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.
LAMB CHOPS WITH WHITE WINE
Number Of Ingredients 6
Steps:
- 1 In a skillet large enough to hold the chops comfortably in a single layer, heat the oil over medium-high heat. When the oil is hot, pat the chops dry. Sprinkle the chops with salt and pepper, then place them in the pan. Cook until the chops are browned, about 4 minutes. Scatter the garlic and rosemary around the meat. Using tongs, turn the chops and brown on the other side, about 3 minutes. Transfer the chops to a plate. 2 Add the wine to the skillet and bring to a simmer. Cook, scraping up and blending in the browned bits in the bottom of the pan, until the wine is reduced and slightly thickened, about 2 minutes. 3 Return the chops to the pan and cook them 2 minutes more, turning them in the sauce once or twice until rosy pink when cut near the bone. Transfer the chops to a platter, pour the pan juices over the chops, and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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