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Pan-Seared Lamb Chops

 Pan-Seared Lamb Chops
A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 2 lamb chops with about 3 tablespoons sauce equals 437 calories, 33 g fat (15 g saturated fat), 146 mg cholesterol, 429 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.

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Pan-Seared Lamb Chops (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.