Ingredients:
-1 lb lamb loin chops (approximately 2-3 pieces) -3 cloves garlic, whole -4 Tbsp butter -3 oz red wine -1 oz water -chicken bouillon to taste -dry sage to taste -dry rosemary to taste -dry thyme to taste -salt to taste -black pepper to taste -vegetable oil Instructions: 1) Salt and pepper the lamb loin chops and let sit at room temperature for at least five minutes. 2) Add oil to a cast iron skillet or stainless steel heavy bottom skillet to a depth of about 2cm. Heat oil over medium high heat until oil is slightly smoking. Add the lamb chops (be careful as this will create some crackling and popping). 3) Cook for about 3-4 minutes aside (if lamb is roughly 1-inch thick), or longer depending on how you like your lamb cooked (this recipe is for a true medium). After flipping the lamb loin chop to the second side, lower heat and add 2 Tbsp of butter and 3 cloves of garlic. The butter will start to foam, start basting the lamb with the butter (tilt pan towards you if needed to help spoon butter). Keep basting until the desired temperature is achieved. 4) Remove lamb and let rest. As lamb is resting add the wine, water, bouillon and herbs to the pan. Once wine is boiling add the the last 2 Tbsp of butter and cook until the sauce has thickened. 5) Serve lamb with the red wine butter sauce over the top. Pairs well with mashed potatoes or pan fried potatoes. Or you know your favorite potato ;) Notes: 1) Use a red wine you like to drink, nothing too expensive though. 2) I used roughly an 1/8 tsp of rosemary and thyme and about two pinches of sage. Adjust to your preference and taste. 3) DM me on IG, if you need a mashed potato recipe, I am happy to help. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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