Rosemary Lamb Chops With Cranberry, Red Wine Reduction
- 8 lamb chops fat trimmed
- salt & fresh ground pepper
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 large shallot finely chopped
- 1 cup dried cranberries
- 1¼ cups dry red wine divided
- 1½ tsp fresh rosemary minced, plus sprigs for garnish
- ½ cup chicken stock
- 1 tbsp butter
- In small bowl, rehydrate cranberries in 1/2 cup red wine and set aside.
- Heat a large skillet over medium-high heat. Season lamb chops with salt and pepper
- Add the oil to the skillet. Once hot, add chops to the pan and cook approx. 4 minutes
- Turn chops over and cook 3 minutes longer.
- Remove chops from the skillet and set aside in a warm place (oven set at 200 or lower is perfect for this)
- Pour off all but 2 tsp of fat from the skillet. Add shallot and cook until transparent. Add garlic and cook for another minute or until it becomes very fragrant. (Love this smell!!)
- Add the remaining wine and rosemary stirring up all the yummy brown bits from the bottom of the pan.
- Simmer over high heat until it gets syrupy - about 3 minutes.
- Add the chicken broth and simmer until it's reduced by at least half (depending on how thick you like your sauce. I probably reduce by 2/3's)
- Remove from the heat and stir in butter.
- You can get fancy and do a swoosh with the sauce and put 2 chops on top or just put the sauce on top of the chops.
- Garnish with a small sprig of rosemary and voila! Perfection!!!