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Seared Lamb Chops w/Cracked Pepper + Ros




Source of Recipe


link


Recipe Introduction


This is another 10+ recipe. Will definitely impress anyone you serve it to.


Recipe Link: http://whatscookingamerica.net/lambpepper.htm

List of Ingredients




Seared Lamb Chops w/Cracked Pepper + Rosemary

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

Place pepper on plate and press each chop firmly into pepper and press in
with your hands.
In a heavy frying pan (I use my cast-iron 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 stock and lemon juice; continue to cook until the chops reach
the desired doneness, approximately 2 to 3 minutes for medium rare and an
internal thermometer registers 125°F. (use a meat thermometer to test for
doneness).
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.

Recipe