Time 35m Yield 4 servings (1/2 cup sauce) Number Of Ingredients 10 Steps:
Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it’s edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don’t burn. Remove chops from the skillet and set aside in a warm place. Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper. Serve 2 chops per person with the sauce.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375F and spray glass baking dish with cooking spray Combine ingredients in a mortar and pestle til you make a paste. Spread on both sides of chops and place in dish. Bake for 25 minutes.
Time 6m Yield 4 servings Number Of Ingredients 8 Steps:
Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
Time 20m Number Of Ingredients 10 Steps:
Heat broiler. Rub both sides of lamb chops with rosemary, salt and pepper. Place lamb on broiler pan; broil until chops are browned, turning once, about 4 minutes per side for medium-rare. Meanwhile, in a small bowl, whisk together lemon juice, oil, and mustard. Stir in red bell pepper, fresh mint, and scallion. Serve lamb chops warm, with sauce spooned over the top.
Time 45m Yield 8 serving(s) Number Of Ingredients 6 Steps:
In a small bowl, combine rosemary,garlic, oil and pepper. Spread the paste over both sides of the chop; let stand 30 minutes. Prepare a charcoal or gas grill for direct grilling over high heat; oil the grate. Grill the chops over the hottest part of the grill, turning once, until both sides are nicely browned, about 2 minutes per side. Move the chops to the cooler side of the grill and cover. Continue cooking, turning once, until the chops are done to your liking, about 6 minutes more for medium rare. Let the chops rest for 3 to 5 minutes, then serve immediately on heated plates.
Time 50m Yield 4 servings Number Of Ingredients 9 Steps:
Thinly slice the peppers and onions. Separate onions into rings. Mince the garlic. Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper. Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer. Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once. Sprinkle each chop with 1/2 teaspoon vinegar.
