As I mentioned earlier, I was brainstorming over some grass-fed lamb chops I picked up at Sprouts this morning. Lamb is one of our favorites and it’s been a while…too long, if you ask me. Yes, it’s a little on the pricey side, but so worth it. It’s so flavorful and fatty all on it’s own and it’s no work at all to make a fantastic meal.
I’ve done lamb chops a million and one ways before, and if you’re totally at a loss you can’t go wrong pan-searing them in olive oil with salt and pepper. However, given the fact that we’re still technically in the holiday season, I felt like going all out. Although Julia Child doesn’t do it with lamb, she does a great deal of wine reduction sauces with other meats, so I figured why not? In true Julia Child form, I opted to go the simple route and use plenty of butter and wine. It came out absolutely delicious…melt-in-your-mouth tender and some terrific flavor in the sauce. (There is a wonderful looking Cooked Wine Marinade on page 341 of Mastering the Art of French Cooking especially for lamb, but the methods I used for this recipe are loosely adapted from her Bercy Sauce on page 294)
3 T Butter
Salt and Pepper to taste
2 T Rosemary
About 1 c. Dry Red Wine
Allow the lamb chops to come to room temperature and season with salt, pepper, and rosemary. Melt 2 T butter in a skillet over medium-high heat. Sear the chops on the skillet for about 3 minutes per side (I like mine rare, so 4 minutes would work for a more medium-rare to medium quality). Remove the lamb and cover with foil.
For the sauce, add 1 T butter to the drippings. When the butter has melted, add the red wine and allow it to reduce and thicken slightly. Remove from heat and serve with the lamb.
On the side, I made some Garlic Roasted Brussels Sprouts.
Today has been a busy one. The Man and I got the car unpacked, gifts put away, Goodwill boxes filled, and more wedding invites out. The house almost looks like grown-ups live here
I also took The Husky on a well-deserved run for both of us. Poor baby was cooped up with us on the long car ride to and from Virginia, and for a pup who was literally born to run, it was pure torture. For me, it definitely shook some rust off. I got two workouts in over the eight days we were gone, and even though I like to take vacations like this as a natural rest period, I needed it in a bad way. We only went about 3.5 miles at a pretty slow pace–about 8:30/mi–but we both felt wonderful afterwards.