GutRx Seared Lamb Chops With Rosemary Pan Sauce

- Rating -

No ratings yet

- Servings -


- My Notes -

  • 2 pound Lamb Chop - bone in
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Pepper
  • 1 cup Bone Broth
  • 1 cup Dry White Wine
  • 1 tablespoon Lemon Juice
  • 2 tablespoon Olive Oil
  • 1.5 teaspoon Fresh Rosemary - chopped
  • To make the lamb chops, heat a large skillet over medium high. Pat dry the lamb chops with paper towels and season with salt and pepper. Sear until golden brown (3-5 min on each side). Transfer lamb off heat, and reduce skillet heat to medium-low. Add the broth and wine to the pan and deglaze. Once the liquid is reduced by half, stir in lemon juice, olive oil and stir and allow to cook for 1 minute. Take off heat, add fresh rosemary, add extra salt and pepper as desired. Serve the sauce along with lamb chops.


Cooking Classes

View All »