Lamb Chops With Red Wine And Rosemary Sauce

This recipe for this dish is one that i received a while back, in one of my cooking classes on american bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.

Steps

Heat a large skillet over medium-high heat.

Season lamb chops with salt , pepper and garlic powder.

Add the oil to the skillet.

Add chops to the pan cook 4 minutes.

Turn chops over and cook 3 minutes longer.

Remove chops from the skillet and set aside in a warm place.

Pour off all but 2 tsp of fat from skillet.

Add the garlic and shallot.

Cook until they become transparent and tender.

Add the wine , rosemary , and parsley , stirring up browned bits from the bottom of the pan.

Simmer over high heat until syrupy.

That will take about 3 minutes.

Add the chicken broth and continue to simmer until sauce is reduced by about half.

Combine butter and flour in a cup.

Stir mustard and cream into sauce.

Adjust seasonings.

Bring to a boil.

Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens , about 2 minutes.

Remove sauce from heat.

Plate chops , 2 per plate , and add sauce over top.

Garnish with a sprig of rosemary.

Serve immediately.

Ingredients

lamb chops, salt & fresh ground pepper, garlic powder, olive oil, garlic cloves, shallot, dry red wine, fresh rosemary, fresh parsley, chicken broth, butter, flour, dijon mustard, heavy cream