The View from My Kitchen:
News, recipes, and musings from my kitchen in Southeast Idaho.
Sunday, January 23, 2011
Dinner Tonight: Lamb Chops, Mashed Red Potatoes, Broccoli, Salad
This dinner went together quickly. The lamb was organic, from Lau farms, part of the 1/2 lamb ordered and delivered last fall. I seared the chops (sprinkling with salt and pepper on both sides)in a hot. lightly oiled skillet, cooking on each side about 6-7 minutes, until medium rare. After removing them from the pan and sopping up the excess grease, I de-glazed the pan with about 1/4 cup of white wine, letting most of the wine evaporate. Next I added 2T of my home made grape jelly, 1/4 t. thyme and salt and pepper, stirring until jelly was dissolved and bubbly. Then I poured the sauce over the chops.