Seared Lamb Chops With A Goat Cheese White Wine Reduction

1. 1

   Pre-heat oven to broil.

2. 2

   Next chop fresh rosemary and line up the rest of your ingredients.

3. 3

   Heat a cast iron skillet on high heat. You will know when the skillet is ready by flicking a tiny bit of water on the pan, if it sizzles, it is ready!

4. 4

   Pat each side of the meat with a paper towel to remove excess moisture.

5. 5

   Add sea salt to one side of the lamb, and place salt side down into the skillet.

6. 6

   Sear chops for 2-3 minutes and then flip, adding pepper to the other side.

7. 7

   Sear other side for 2 minutes.

8. 8

   Sprinkle chopped rosemary onto chops and transfer the entire skillet to the broiler. Broil about 2-3 minutes per side. Remove skillet from oven and relocate lamp chops to another dish.

9. 9

   In the now empty cast iron skillet, add white wine (you will want to use a crisp white, such as a Sauvignon Blanc). Stir and scrape the brown bits off the bottom of the skillet. Add the chicken broth and one sprig of rosemary. Let simmer at a low boil, till reduced by 1/3.

10. 10

    Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.

11. 11

    Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy!

* Per serving · 4 servings · Values may vary.

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