Lamb Rib Chops With Quick Cherry Pan Sauce Recipes

PAN SEARED LAMB CHOPS

Steps:

• Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
• Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
• Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
• Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
• Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

LAMB RIB CHOPS WITH QUICK CHERRY PAN SAUCE

Steps:

• Preheat oven to 250°F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).
• Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.
• Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.

LAMB CHOPS WITH CHERRY BALSAMIC SAUCE AND MINT

Steps:

• Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours.
• Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner.
• Pour off fat from skillet and add remaining tablespoon oil. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes. Add cherries with juices, broth, and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted.
• Spoon sauce over chops and sprinkle with remaining 2 tablespoons mint.