Pan-Fried Lamb Chops

    This recipe, which makes 4 servings, features flavors that can be enjoyed with virtually any red wine. Turn it into a complete meal with a side dish jasmine rice.

* 8 lamb rib or loin chops

* 2 cloves garlic, crushed

* Salt and freshly ground pepper to taste

* 2 teaspoons vegetable oil

* 2 lemon wedges

A half-hour before cooking, trim all but a small ribbon of fat from the chops, blot with a paper towel, rub both sides with the garlic, and sprinkle with the salt and pepper.

Heat the oil in a heavy nonstick skillet. Brown chops on both sides, about 1 minute on each.

Lower the heat to medium and cook 4 minutes longer for medium-rare (deduct 2 minutes for rare, add 2 minutes for well).

Squeeze lemon over each just before serving.

Note: This method works well for chops up to 1 inch thick. If thicker, stir in a little wine, water or broth after searing, and cook to desired degree of doneness.

Posted in Food and Wine Pairings/Recipes
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