Friday, October 23, 2015

Lamb Chops with Roasted Garlic

My husband is a carnivore.  So every once in awhile, I look for a recipe to really wow him and this was a big hit.  This started with me asking him if he would pick up some meat for me to make for dinner. And ended up with me creating a whole new recipe because he brought home a particularly delicious looking piece of lamb loin.
Lamb is very easy to make.  The trick is to add complex flavors like roasted garlic and fresh herbs to it.   It's also very easy to overcook.  Be careful and feel free to utilize your meat thermometer with it.

Lamb Chops with Roasted Garlic

1 hr 15 minutes Cook time
4 Servings

·       2.5 lbs Lamb Chops or Lamb Loin
·       16 oz Red Wine
·       1 tsp. Sea Salt
·       2 heads of Garlic
·      3 Stalks fresh Rosemary, chopped
·      1/4 tsp. Pepper
·      4 Tbsp. Olive Oil
·      3 Tbsp. Flour

First ready your Garlic.  Chop the tops off of each head of garlic and pop into the oven at 425 degree for 30 minutes.

Then take a look at your lamb, carve it into chops if you need to.  Set out while you ready the Olive oil mixture.

Add Olive oil, salt, pepper, chopped rosemary, and the roasted garlic to a small bowl.  Mix together and then top the lamb with it.

Ready a saute pan and a roasting pan.  Keep oven at 425 degrees and heat up the saute pan.  Brown the chops on both sides in the saute pan and then add to the roasting pan.  After the meat has been browned on each side, roast in the oven for 15 minutes. This made the meat about a medium rare.

Take that saute pan and add the red wine to it, gently scraping up the browned pieces of a meat with a spoon.  Simmer while the meat roasts in the oven.  Add flour to it when the meat comes out. While the meat rests, whisk in the flour and continue to simmer until it thickens.

Serve immediately.

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