Recipes

Bone-In Lamb Chops with Garlic Rosemary Cream Sauce

Two 8 oz. Bone-In Lamb Chops, thawed
Kosher salt and fresh ground pepper to taste
1 Tbsp. vegetable or canola oil
1 clove fresh garlic, crushed
1/2 cup dry red wine
1/2 tsp. minced fresh rosemary or 1/4 tsp. dried
1/2 cup low sodium chicken broth
1 Tbsp. unsalted butter, cut into pieces
1 tsp. country-style Dijon mustard
1 Tbsp. heavy cream

Pat lamb chops dry with a paper towel, then sprinkle with salt and pepper to taste. Over medium-high heat, add oil to a large skillet. When the oil is hot, add the lamb chops. Cook the lamb approximately 10 minutes per side for medium-rare doneness, turning often, and be sure to brown all the edges from time to time while turning. Be sure that the browned bits in the bottom of the pan don’t burn, so reduce the heat if necessary. Move chops to a serving plate when done, and cover to keep warm.

Drain most of the fat from the skillet, keeping about 1 Tbsp. in the pan for the sauce. Over medium heat, add the garlic and saute in the fat until tender, about 30 seconds. Add the wine and rosemary, scraping up the browned bits from the bottom of the skillet while you stir. Turn up the heat and simmer, reducing until thick and syrupy, about 4 minutes.

Add chicken broth and reduce by half, about 5 minutes. Remove pan from heat and whisk in butter. Once melted and mixed well, whisk in mustard and cream. Add salt and pepper to taste. Top each lamb chop with the sauce. Serves 2.