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Seared Lamb Chops

Seared Lamb Chops
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Seared Lamb Chops with Shallot Peppercorn Cream Sauce is a dish that offers rich, tender lamb chops coated in a creamy, aromatic sauce with a hint of spice. This recipe is perfect for a special occasion or a cozy weeknight dinner. The balance of savory lamb and the decadent cream sauce creates a mouthwatering experience that’s sure to impress.

Ingredients

Scale
  • 4 lamb chops
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken or beef broth
  • 1/2 cup heavy cream
  • 1 tablespoon whole peppercorns, crushed
  • Fresh thyme leaves, for garnish

Instructions

  • Prepare the Lamb Chops:
    Season the lamb chops generously with salt and pepper on both sides. Ensure that the lamb is at room temperature before cooking for even searing.
  • Sear the Lamb Chops:
    Heat olive oil in a large skillet over medium-high heat until shimmering. Add the lamb chops and sear for about 3-4 minutes on each side for medium-rare, or longer for a different doneness. Adjust cooking time based on the thickness of the chops and your desired level of doneness. Once seared, remove the lamb chops from the skillet and set them aside on a plate. Cover loosely with foil to keep warm.
  • Sauté Shallots and Garlic:
    In the same skillet, add the chopped shallots and minced garlic. Cook for about 2 minutes, or until the shallots are softened and the garlic is fragrant. Stir occasionally to prevent burning.
  • Deglaze with Broth:
    Pour in the chicken or beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. This adds flavor to the sauce. Let the broth reduce slightly, about 3-4 minutes.
  • Prepare the Cream Sauce:
    Reduce the heat to medium-low. Add the heavy cream and crushed peppercorns to the skillet. Stir continuously and let the sauce simmer until it thickens slightly, about 5 minutes. Keep an eye on the consistency and adjust the heat if necessary to prevent it from reducing too quickly.
  • Reheat the Lamb:
    Return the lamb chops to the skillet, spooning the sauce over the top. Cook for an additional 1-2 minutes, just to heat the lamb through and allow the flavors to meld together.

    • Garnish and Serve:
      Garnish with fresh thyme leaves and serve immediately. Pair with your favorite side dishes, such as roasted vegetables or mashed potatoes.

Notes

  • Cooking Time: Cooking time will vary depending on the thickness of the lamb chops and your desired doneness. Use a meat thermometer if needed: 120-125°F for rare, 130-135°F for medium-rare, and 140-145°F for medium.
  • Searing Tips: Make sure the skillet is hot before adding the lamb chops to ensure a good sear. Avoid crowding the pan, as this can lower the temperature and prevent the chops from browning properly.
  • Substitute for Heavy Cream: If you’re looking for a lighter version, you can substitute heavy cream with half-and-half or a combination of milk and cornstarch for thickening, though this may affect the richness of the sauce.
  • Peppercorn Variations: You can adjust the level of peppercorns based on your spice preference. If you like more heat, increase the amount of crushed peppercorns. Alternatively, try using different types of peppercorns (e.g., pink, green, or black) for a slightly varied flavor.
  • Storage: Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Store the sauce separately to keep it fresh. Reheat gently on the stove over low heat to prevent the sauce from separating.

Nutrition

Find it online: https://infinityrecipes.com/seared-lamb-chops/