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Gallery Rosemary-and-Garlic Lamb Chops Credit: GEORGE BARBERIS Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 4 lamb-shoulder chops (6 to 8 ounces each), trimmed of excess fat Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 10 ounces frozen pearl onions, thawed, drained, and patted dry 2 tablespoons minced garlic (from 4 to 5 cloves) 3 sprigs rosemary 2 tablespoons tomato paste 1/2 cup dry red wine, such as Cabernet Sauvignon 1 1/2 cups low-sodium chicken broth Mashed potatoes, for serving
Gallery Rosemary-and-Garlic Lamb Chops Credit: GEORGE BARBERIS
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Gallery
Rosemary-and-Garlic Lamb Chops Credit: GEORGE BARBERIS
Rosemary-and-Garlic Lamb Chops
Credit: GEORGE BARBERIS
Rosemary-and-Garlic Lamb Chops
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 4
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 4 lamb-shoulder chops (6 to 8 ounces each), trimmed of excess fat Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 10 ounces frozen pearl onions, thawed, drained, and patted dry 2 tablespoons minced garlic (from 4 to 5 cloves) 3 sprigs rosemary 2 tablespoons tomato paste 1/2 cup dry red wine, such as Cabernet Sauvignon 1 1/2 cups low-sodium chicken broth Mashed potatoes, for serving
Directions
Season lamb with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then lamb in a single layer. Cook, flipping once, until browned on both sides, 5 to 7 minutes. Transfer to a plate.
Reduce heat to medium. Add onions; cook, stirring a few times, until golden brown in places, 5 to 7 minutes. Add garlic, rosemary, and tomato paste; cook until fragrant, about 1 minute. Add wine; cook until mostly evaporated, about 1 minute. Stir in broth. Return lamb and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and cook until a thermometer inserted in thickest part of lamb (without touching bone) registers 130 degrees, 6 to 8 minutes. Serve over potatoes.
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All Reviews for Rosemary-and-Garlic Lamb Chops
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All Reviews for Rosemary-and-Garlic Lamb Chops
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
