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)
-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
Impromptu Cuisine 