Garlic and Rosemary Lamb Rib Chops in Cabernet Demi Glace

Standard

Here’s one from Christmas 2013 that I have been meaning to post. I apologize for lack of photo, next time I make them I’ll add one!

This past Christmas, my sweetheart and I found ourselves having Christmas dinner alone. Did we feel lonely? Not particularly! We’ve been blessed with so many great family dinners, we chose instead to spend the evening enjoying each other’s company over a quiet dinner. This meal was enhanced by enjoying lamb rib chops that were the best we’d ever had. The amazing thing about them was that I made them, recipe and all! We both decided this is our new holiday specialty. Family, be prepared, you will taste them at some point in the future!

These are reminiscent of Garlic and Rosemary Lamb Chops in Cabernet Demi Glace that we had once at a Stonewood’s Restaurant, but could not find a recipe for, and they don’t seem to be on the menu anymore. They often serve their ribs with mint jelly, of which we are not big fans.

Ingredients:

2.25 – 2.5 lb lamb ribs, meaty (6 ribs usually)

2 T minced garlic

2T fresh or 1 T dried rosemary

1/2 c olive oil

1/2 c cabernet sauvignon

1 T coarse sea salt

1/2 T (yes, tablespoon) coarse ground pepper

1/2 t dried thyme

2 T butter or margarine

1 c chicken or beef broth

1/4 c Half and Half

dash dried mint

Preparation:

Crush garlic and rosemary together with salt, pepper and thyme (mortar and pestle style)

mortar and pestle

-Add oil to make a paste

Cut ribs apart and trim extra fat (leave some for good flavor and texture)

Smother/rub the garlic/oil mixture onto chops, mainly on meat areas

Set aside to come to room temperature, about 45 minutes to an hour

Heat a small amount of oil to medium high in large skillet, add chops and cook about 5 minutes each side, turning to brown evenly and check the temperature

At 125 degrees F, remove chop to warm spot

Discard all but about 2 T oil mixture from pan

Add wine to the pan and cook, scraping pan, to reduce by one half

Add broth, dash of mint, and reduce by one half again (5-10 minutes)

Incorporate butter, then Half & Half, adjust seasoning to taste.

Serve rib chops with about 1 T Demi Glace atop each one

These are great with garlic mashed potatoes and asparagus.

Close enough to heaven for us. Enjoy!

For another sort of fare, visit my other blog at

joantwarren.com

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s