Islandwood Lamb Chops

Peppered Lamb Chops with Almonds & Rosemary

--2 to 3 tablespoons coarsely crushed black peppercorns
--8 small loin lamb chops
--1/2 tablespoon extra-virgin olive oil
--1/2 teaspoon sea salt
--1/2 cup beef broth
--1/4 cup lemon juice
--2 tablespoons butter
--1 tablespoon freshly chopped
--1/4 cup shaved almonds
--rosemary leaves

A. Place pepper on plate and press each chop firmly into pepper and press in with your hands.
B. In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat.
C. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan).
D. Add beef stock and lemon juice; continue to cook until the chops reach the desired temperature, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125°F.
E. Remove lamb chops to an oven-safe platter, cover loosely with foil, and keep warm until ready to serve (needs to let rest 5 to 10 minutes before serving).

Continue to cook the sauce adding the almonds, and scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.

Add any remaining lamb juices to the sauce. Spoon sauce over chops and serve.

Chef Roland Livingston

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