Lamb Chops with Rosemary and Wine Sauce
Lamb chops tend to be an expensive cut of meat, but are fairly lean and cook quickly. Look for chops that are pink to light red with a fat layer that is thin and white or pink instead of yellow.
Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 8 lamb chops
- ⅛ tsp. salt
- ⅛ tsp. pepper
- 2 Tbsp. olive oil
- 1 shallot, peeled and minced
- 1 clove garlic, peeled and minced
- 1 cup dry red wine
- 1 tsp. fresh rosemary, minced
- 1 tsp. butter
- 1 tsp. flour
- 2 Tbsp. Dijon mustard
- 3 Tbsp. sour cream
- Place a skillet over medium-high heat. Season the lamb chops with salt and pepper. Once the skillet is heated, add half of the oil and four of the chops. Cook on each side for 3 minutes. Remove them from the pan and keep warm. Repeat with the other four chops.
- Pour off all but 1 tablespoon of the oil. Add the shallot to the pan and cook for 3–4 minutes, stirring frequently. Add the garlic and cook for 1 minute, stirring constantly.
- Add the wine and scrape the bottom of the pan. Stir in the rosemary and increase the heat to high. Let the sauce boil for 3 minutes or until it has thickened to a syrup-like consistency.
- Add the butter and stir until it melts. Sprinkle the flour over the pan and whisk it until it has thickened. Stir in the mustard and the sour cream. Return the chops to the pan and cook for 1–2 minutes. Taste the sauce and season with salt and pepper as necessary. Pour the sauce over the chops and serve while warm.