Natural lamb cutlets with garlic and rosemary
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Natural lamb chops are pan-fried until golden brown and, ideally, medium-rare inside. The remaining fat is used to make a delicious creamy sauce with garlic and rosemary. To avoid overcooking the chops, we recommend using a meat thermometer. Insert the probe into the side of the chop, away from the bone. Serve the lamb drizzled with the flavorful sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 lamb loin cutlets (180g each), trim off excess fat
- 2 tablespoons of vegetable oil
- 2 cloves garlic, crushed
- 1 cup dry red wine
- 1 teaspoon chopped fresh rosemary leaves
- 1 cup lightly salted chicken broth
- 2 tablespoons unsalted butter, cut into pieces
- 2 tsp grainy mustard
- 2 tbsp. heavy cream
We recommend
Recipes with similar ingredients: mutton, red wine, whole grain mustard, cream, rosemary
Cooking the dish according to the recipe:
- Heat a large skillet over medium heat. Pat the lamb chops dry and season with salt and black pepper to taste. Add vegetable oil to the skillet and heat until shimmering. Add the chops to the skillet and cook, turning once, until a thermometer inserted into the side of the pan registers 125°F (51°C), about 4 minutes per side.
- After browning the lamb on each side, continue searing it for another 2 minutes on each side. Reduce the heat if necessary to prevent any remaining pieces from burning. Remove the patties from the pan and set aside, covered, to keep warm.
- Drain most of the fat from the pan, reserving 1.5 tablespoons. Add the garlic and cook, tilting the pan so the garlic is submerged in the fat, until golden brown, about 1 minute. Add the wine and rosemary and stir, scraping up any browned bits from the bottom of the pan. Cook over high heat until syrupy, 3-4 minutes.
- Add the chicken broth and simmer until reduced by half, another 5-6 minutes. Remove the pan from the heat and quickly whisk in the butter. Once the butter has melted, stir in the mustard and heavy cream. Season with salt and pepper to taste.
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