Rosemary Lamb Chops

Name: Rosemary Lamb Chops
Total time: 600 s
Yield: Serves 2 servings
Ingredients: 8 lamb chops; 3 tablespoons butter (about 40 grams); 1 head garlic; 4 sprigs fresh rosemary; 1/3 cup white vinegar (about 100 ml); 1/3 cup beef stock (about 100 ml); Salt and pepper; 1/2 tablespoon cornstarch (for brown sauces)

Mi Jo @mijo54

Meurthe-et-moselle (54)

Rosemary Lamb Chops

Mi Jo @mijo54

Meurthe-et-moselle (54)

Saved

Ingredients

8-10 minutes

Serves 2 servings

8lamb chops
3 tablespoonsbutter (about 40 grams)
1 headgarlic
4 sprigsfresh rosemary
1/3 cupwhite vinegar (about 100 ml)
1/3 cupbeef stock (about 100 ml)
Salt and pepper
1/2 tablespooncornstarch (for brown sauces)

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Steps

8-10 minutes

1

Melt the butter in a skillet. Add the garlic head, cut in half, and the rosemary sprigs. Sauté until fragrant.
2

Add the lamb chops and cook for 2 to 3 minutes on each side. Season with salt and pepper, then set aside and keep warm.
3

In the same skillet, deglaze with the vinegar and let it reduce. Add the beef stock and 1/2 tablespoon cornstarch, then let the sauce thicken.
4

Serve the lamb chops immediately with the sauce.