Pan Seared Lamb Chops with Wine Reduction

I love lamb chops. I don’t have them very often, but I love this recipe. It’s quick and tasty.

Ingredients

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

Instructions

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

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Japanese Curry Chicken

A great dish for the cool fall weather.

Ingredients:

1 lb boneless skinless chicken thighs
2 carrots
1 onions
1-2 potatoes
1 Red Pepper
1/2 Tbsp. ginger
3 Tbsp. Canola oil
4 Cups water
1 box (7 oz, 200g) store-bought Japanese curry roux

Directions:

Cut up chicken thighs into small pieces and saute in canola oil. Set aside chicken. In the same pan saute chopped carrots, onion, red pepper, ginger, and potatoes until done. Add Chicken, water and Japanese Curry roux. Stir until curry is dissolved.Cook until mixture becomes thicker (about 20 minutes). Serve over rice.