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Broiled Lamb Chops

Source: The Working Stiff Cookbook
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
Hey, if you're a true Working Stiff, it means you're working. And if you're working, it means you can afford to spring for something special once in a while. Treat yourself like you are a success and you become one, transcending the zeitgeist of the working stiff. One such reward is lamb chops--thick loin lamb chops that I ask the butcher to cut for me. I take them home, broil them, make a fast sauce, open a bottle of Zinfandel, and for that night, everything is right with the world.
1 tablespoon olive oil
1 tablespoon butter
3 shallots, finely chopped
2 cloves garlic, finely chopped
1/2 cup port or red wine
1/2 cup beef stock
1 teaspoon chopped, fresh or dried rosemary
salt and pepper to taste
4 (3-ounce) loin lamb chops
FOR SAUCE: Place a large frying pan on high heat. Pour the oil in a pool in the center of the pan and place the butter in the center of the oil. When the butter starts sizzling, spread the oil and butter to coat the bottom of the pan. Add the shallots and cook, stirring frequently, until they are soft, about 2 minutes. Add the garlic and cook one minute more. Increase the heat to high, and the Port, and let it reduce by half. Add the beef broth and rosemary and continue simmering until the liquid reduces by half. Season with salt and pepper and set aside. Reheat the sauce just before serving.

Preheat the broiler. Sprinkle salt and pepper on both sides of each chop. Place the chops on a broiler pan and broil 3 inches from the heat for 4 to 5 minutes. Turn and broil 4 to 5 minutes more for medium. Serve immediately topped with the reheated sauce.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Calories: 238
Fat. Total: 11g
Protein: 19g
Carbohydrates, Total: 6g
Sodium: 72mg
% Cal. from Fat: 42%
Cholesterol: 64mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Heather Reviewed: 12/11/2013
This recipe was simple and simply delicious. The lamb was cooked perfectly. I cooked it for 4 minutes on each side. The sauce was the perfect complement. My husband said it was better than his lamb recipe which is saying a lot. I made the whole meal in about 30 minutes so it is great for weeknight dinner.
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