2 garlic cloves
4 lamb shoulder chops, abt 3/4" thick
Salt
Freshly-ground black pepper
2 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
1/2 cup chicken stock
1 tablespoon butter
Directions: one line for each direction. When saved the lines will be numbered.
Chop garlic. Pat lamb dry and season with salt and pepper.
In a 12-inch heavy skillet heat oil over moderately-high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates.
Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
This recipe yields 4 servings.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* COOKING LIVE with Sara Moulton - (Show # CL-9728) - from the TV FOOD NETWORK
