Seared Lamb Chops With A Goat Cheese Reduction

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1/2 teaspoon of freshly ground sea salt
• 1/4 teaspoon fresh ground pepper
• 4 pieces of lean lamb chops, about 1-inch thick (either a loin chop aka english style, the t-bone of chops, or french style, also known as loli-pops)
• 2 teaspoons of finely chopped rosemary
• 1/3 cup dry
• 1/4 cup chicken stock
• 2 sprigs fresh rosemary
• 2 ounces goat cheese

Recipe

• 1 pre-heat oven to broil.
• 2 next chop fresh rosemary and line up the rest of your ingredients.
• 3 heat a cast iron skillet on high heat. you will know when the skillet is ready by flicking a tiny bit of water on the pan, if it sizzles, it is ready!
• 4 pat each side of the meat with a paper towel to remove excess moisture.
• 5 add sea salt to one side of the lamb, and place salt side down into the skillet.
• 6 sear chops for 2-3 minutes and then flip, adding pepper to the other side.
• 7 sear other side for 2 minutes.
• 8 sprinkle chopped rosemary chops and transfer the entire skillet to the broiler. broil about 2-3 minutes per side. remove skillet from oven and relocate lamp chops to another dish.
• 9 in the now empty cast iron skillet, add (you will want to use a crisp , such as a sauvignon blanc). stir and scrape the brown bits off the bottom of the skillet. add the chicken broth and one sprig of rosemary. let simmer at a low boil, till reduced by 1/3.
• 10 remove and discard the rosemary. swirl in the goat cheese to create a creamy sauce.
• 11 place the lamb chops on a plate and drizzle with the reduction sauce. serve immediately while sauce is liquified (it liquifies fast). enjoy!