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2 1-1/2" THICK LAMB CHOPS 1 ts ROSEMARY
1 c PINOT NOIR 1 ts MINCED GARLIC
1/4 c SUNDRIED TOMATOES 1 ts OLIVE OIL
-(in oil) 1 ts FRESH GROUND PEPPER
2 servings
Season chops with pepper. Heat two tablespoons of the oil taken from the
tomatoes in a skillet Brown garlic and then remove Add one teaspoon of
olive oil to skillet. Quickly sear chops on both sides and then cover and
simmer for five minutes per side (for medium rare). Remove chops and keep
warm. Add wine, tomatoes and rosemary to skillet. Blend with pan juices,
reducing by half. To serve, cover chops with juice and a sprinkle of
rosemary.
1 c PINOT NOIR 1 ts MINCED GARLIC
1/4 c SUNDRIED TOMATOES 1 ts OLIVE OIL
-(in oil) 1 ts FRESH GROUND PEPPER
2 servings
Season chops with pepper. Heat two tablespoons of the oil taken from the
tomatoes in a skillet Brown garlic and then remove Add one teaspoon of
olive oil to skillet. Quickly sear chops on both sides and then cover and
simmer for five minutes per side (for medium rare). Remove chops and keep
warm. Add wine, tomatoes and rosemary to skillet. Blend with pan juices,
reducing by half. To serve, cover chops with juice and a sprinkle of
rosemary.
