Seared Lamb Chops With a Goat Cheese White Wine Reduction

Name: Seared Lamb Chops With a Goat Cheese White Wine Reduction
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 pieces, 4 serving(s)
Ingredients: 1/2 teaspoon of freshly ground sea salt; 1/4 teaspoon fresh ground pepper; 4 pieces of lean lamb chops, about 1-inch thick (either a loin chop aka English style, the T-bone of chops, or French style, also known as loli-pops); 2 teaspoons of finely chopped rosemary; 1/3 cup dry white wine; 1/4 cup chicken stock; 2 sprigs fresh rosemary; 2 ounces goat cheese

Submitted by Cheese Please

"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."

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photo by Outta Here

Ready In:: 35mins
Ingredients:: 8
Yields:: 4 pieces
Serves:: 4

ingredients

¹⁄₂ teaspoon of freshly ground sea salt
¹⁄₄ teaspoon fresh ground pepper
4 pieces of lean lamb chops, about 1-inch thick (either a loin chop aka English style, the T-bone of chops, or French style, also known as loli-pops)
2 teaspoons of finely chopped rosemary
¹⁄₃ cup dry white wine
¹⁄₄ cup chicken stock
2 sprigs fresh rosemary
2 ounces goat cheese

directions

Pre-heat oven to broil.
Next chop fresh rosemary and line up the rest of your ingredients.
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!
Pat each side of the meat with a paper towel to remove excess moisture.
Add sea salt to one side of the lamb, and place salt side down into the skillet.
Sear chops for 2-3 minutes and then flip, adding pepper to the other side.
Sear other side for 2 minutes.
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.
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.
Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.
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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Reviews

I take exception to your description. This is a recipe you must make OFTEN, not ONCE!!! :) Absolutely delicious and very easy! Cooking method is perfect and the sauce is to die for. I am going to try the sauce with chicken and maybe on a beef steak also! this is going into my 10-STAR book! Made for Spring 2012 Pick a Chef game.

Outta Here