- 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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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)"