"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, August 14, 2011

One-Skillet Lamb Chops with Pears & Balsamic Pan Sauce

4 medium or 6 small 3/4-inch thick lamb loin chops (1 to 1 1/4 lb), fat trimmed
1/4 tsp fine sea salt
1/4 tsp ground black pepper
1/4 cup 100% unsweetened apple juice
1/4 cup low-sodium beef broth
1 1/2 tsp balsamic vinegar
1/2 firm-ripe pear, peeled, cored and cut into 1/4-inch slices
3/4 tsp fresh rosemary, thyme or combination, chopped
Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium rare or 4 minutes per side for medium. Transfer lamb to plates and cover to keep warm.
Discard any fat from skillet and return to medium heat. Add apple juice, broth, vinegar and pear to skillet, and cook, scraping up any browned bits in the bottom of the pan until liquid is reduced by about half, 2 to 3 minutes. Remove from heat and stir in herbs. Top lamb with pears and pan sauce, and serve. Garnish with additional rosemary or thyme, if desired.

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