Recipes
Bone-In Lamb Chops with Poached Pear Sauce
Our USDA Prime Bone-In Lamb Chops are dressed in their best with this plate-licking sauce. The sweetness of the pears is perfectly balanced by the tanginess of the balsamic vinegar and the fresh herbs. This is simple yet elegant, and just the touch for entertaining even the most ‘selective’ palate.
1 cup unsweetened pear juice*
1/4 cup sugar
1 pear, peeled, cored and sliced
3 fresh thyme sprigs, plus 1/2 tsp. chopped fresh thyme
Two 8 oz. Bone-In Lamb Chops, thawed
1 Tbsp. vegetable oil
1 Tbsp. aged balsamic vinegar
1 Tbsp. butter
1/2 tsp. chopped fresh oregano
1/2 tsp. chopped fresh rosemary
Mix pear juice and sugar in small saucepan. Over medium-high heat, stir while boiling until sugar dissolves. Add pear slices and fresh thyme sprigs. Reduce heat and simmer for about 20 minutes. Strain to separate the juice from the pear slices and reserve each separately. Thyme sprigs can be discarded.
Meanwhile, 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. Move chops to a serving plate when done.
Drain fat from skillet and place skillet back on medium heat. Add reserved pear juice and boil until reduced to 1/4 cup, scraping browned bits from the pan, about 3 minutes. Remove from heat and stir in the vinegar, butter, oregano, rosemary and chopped thyme. Season with salt and pepper if needed. Top lamb chops with pear slices, then cover with sauce and serve. Serves 2.
*If unavailable, substitute regular pear or apple juice and either eliminate the sugar or just add 1-2 tsp. instead.
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