2 lamb chops per person, approximately 2/3 pound per person. I
got boneless chops and trimmed as much of the fat off them as I
Hot skillet with olive oil. Cook lamb for 5 minutes on one side (it won't burn) and 5 minutes on the other side. Put the lamb on a plate.
Add 1 clove garlic (quantities of sauce for 2 people, scale linearly) minced to the pan. Let it dance around. Just before it begins to burn, pour in ½ cup red wine (cabernet, you fool!) and deglaze pan. Cook on high and let as much evaporate as possible. Add ½ cup beef broth and ¼ cup cream and 1/8 tsp ground cumin. Any lamb juice on the lamb plate should be added too. Reduce.
Put the lamb back in the pan to make sure it's warm, and mix in the sauce. Just 30 seconds. Don't cook it any more.
Serve the chops with a little bit of the sauce. They should be pink inside. If they're grey-brown, they're overdone. If they're red, they're underdone.
Lamb is great with Cabernet Sauvignon. or Chateau Petrus 1945.
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© 1998 Ronald Florence Last modified: Sat Jan 31 10:23:29 EST 1998