Ingredients
- ½ cup Extra-virgin olive oil
- ¼ cup Red wine
- 1 Garlic clove, minced
- 1 tbsp minced Fresh rosemary
- Eight ½ -inch thick Loin or rib lamp chops
- For the sauce:
- 2 slices Homemade-style white bread, crusts removed
- 1 small Boiling potato (about 2 ounces), peeled and boiled until tender, and drained and quartered
- ¼ cup Ground almonds
- 3 Garlic cloves, minced
- 1 ½ -2 tbsp Fresh lemon juice
- 1 ½ tbsp White wine vinegar
- 1/3 cup Extra-virgin olive oil
- 2 tbsp Extra-virgin olive oil for sautéing
Rosemary Lamb Chops with Garlic Sauce
Meal: Dinner
Cuisine: American
Ingredient: Lamb
Season: Fall
Contributor: The Gourmet Institute
Directions
4 SERVINGS
Make the marinade:
- Whisk together the marinade ingredients with salt and pepper to taste, add the chops and let them marinate, covered and chilled, at least 2 hours and up to 8 hours.
Make the sauce:
- Preheat over to 350°F.
- Toast bread in oven for 10 minutes or until dry.
- Soak bread in cold water for 1 minute and then squeeze out excess water and add to a food processor.
- Add the almonds, garlic, potato and process until smooth. Add lemon juice, vinegar, olive oil and salt and pepper to taste, and thin with up to ¼ cup water to achieve a pourable consistency.
Cooking:
- Remove the chops from the marinade, pat them dry, and season with salt and pepper to taste. In a large skillet heat the oil over high heat until hot. Add the chops and cook them 2 minutes a side for medium-rare meat.
- Serve each portion topped with some of the room-temperature sauce.
Article courtesy of The Gourmet Institute
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