Succulent Lamb Chops!

 

 

INGREDIENTS

 

 2 to 3 tablespoons coarsely-crushed black peppercorns
8 small loin lamb chops
1/2 tablespoon extra-virgin
olive oil
1/2 teaspoon coarse salt
1/2 cup beef broth
1/4 cup freshly-squeezed
lemon juice
2 tablespoons butter
1 tablespoon freshly-chopped
rosemary leaves

DIRECTIONS

Place pepper on a plate and press each chop firmly into pepper and press in with your hands.

In a heavy frying pan over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add beef broth and lemon juice; continue to cook until the lamb chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 120°F.

Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.

Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.

Remove lamb chops from the oven. Add any lamb juices to the sauce. Spoon sauce over chops and serve.

Makes 4 servings.   287 Calories. 

Recipe from whatscookingamerica.net


 

 

 

 

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