- 3 garlic cloves, minced
- 2 teaspoons minced fresh rosemary
- 1 teaspoon minced fresh mint
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 lamb loin chops (4 ounces each)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup white wine
- 1/4 cup heavy whipping cream
- Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
- Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops. Yield: 2 servings.
Originally published as Pan-Seared Lamb Chops in Country April/May 2010, p52
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Pan-Seared Lamb Chops
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Reviewed Dec. 25, 2010
Really? You're going to get that nitpicky?
Reviewed Dec. 22, 2010
I do not think this picture is of loin chops as the recipe states...looks more like rib chops (rack of lamb)