I love lamb chops. I don’t have them very often, but I love this recipe. It’s quick and tasty.
Garlic salt (to season chops)
Cracked black pepper (to season chops, and sauce)
3 to 4 lamb chops with most of the fat removed
2 tablespoons virgin olive oil
1 shallot chopped fine
1 clove garlic chopped fine
1 branch thyme leaves
1 branch of Tarragon leaves
2 Tbs. butter
3/4 cup red wine
1/8 tsp. Kosher salt
Salt and pepper all sides of the lamb chops, using 1/4 teaspoon salt and 1 crank of pepper on each side.
In a 10 inch sauté pan, over medium heat, bring 2 tablespoon oil up to almost the smoking point and add the lamb chops. Sear all four lamb chops 3 minutes on each side, or until desired doneness. Remove from pan.
Add the shallots and garlic to the sauté pan and cook over medium heat for 30 seconds.
Add thyme, tarragon, Kosher salt, and 2 cranks of pepper and the butter. Cook until butter melts. Add the wine, scraping the pan. Let simmer until wine is reduced and sauce thickens a bit. Add sauce over the lamb chops. Serve