Something about my Midwest roots usually prevents me from cooking with red wine, but I never know what to do with lamb, apart from putting a dollop of garlic butter on the top.
After trying some beef bourguignon in Paris a few years ago, and simply falling in love with it, I began to experiment on my own. This quick and easy lamb recipe will make you feel like a sophisticated French chef and it will be ready in just minutes!
Season lamb chops with salt, pepper. Chop up fresh Rosemary and garlic cloves.
Combine butter and flour in a cup to form “beurre manie” and set aside.
Heat two tablespoons of olive oil in a large skillet over medium-high heat. I use stainless steel, especially when a recipe calls for deglazing as this one does.
Add chops to the pan and cook for three to four minutes. Turn chops over and cook three minutes longer. I like my lamb chops rare to medium rare. Adjust cooking time to taste.
Remove chops from the skillet and set aside in a warm oven.
Add the garlic to the skillet and cook over medium heat until it’s transparent.
Add the wine and rosemary, stirring and scraping up browned bits of the lamb from the bottom of the pan. Simmer over high heat for about three minutes.
Add broth and continue to simmer until sauce is reduced by about half. Then, stir cream into sauce.
Season to taste. I suggest adding some garlic powder and salt.
Bring sauce to a boil. Add beurre manie and stir well until incorporated into sauce and sauce thickens. Remove sauce from heat.
Plate chops and add sauce over top. Garnish with a sprig of rosemary and serve Immediately.
8 lamb chops, fat trimmed
salt & fresh ground pepper
2 tablespoons olive oil
2 garlic cloves, minced
3⁄4 cup dry red wine
1 teaspoon fresh rosemary, minced
3⁄4 cup broth stock (most recipes call for chicken, but you can substitute beef, vegetable or lamb broth if you have it).
1 teaspoon butter
1 teaspoon flour
3 tablespoons heavy cream