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Seared Lamb Chops With a Goat Cheese White Wine Reduction

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“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.”
4 pieces

Ingredients Nutrition


  1. Pre-heat oven to broil.
  2. Next chop fresh rosemary and line up the rest of your ingredients.
  3. 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!
  4. Pat each side of the meat with a paper towel to remove excess moisture.
  5. Add sea salt to one side of the lamb, and place salt side down into the skillet.
  6. Sear chops for 2-3 minutes and then flip, adding pepper to the other side.
  7. Sear other side for 2 minutes.
  8. 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.
  9. 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.
  10. Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.
  11. Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy!

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