Thursday, August 25, 2016

lamb loin chops in apple cream


  • Servings: 2
  • 4 (4 ounce) boneless lamb loin chops
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pinch ground allspice
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup apple
  • 2 tablespoons cornstarch
  • 1/2 cup chicken broth
  • 1/2 cup half-and-half or cream


    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • season lamb chops on all sides with 1/2 teaspoon salt, and 1/2 teaspoon pepper; set aside. combine the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice in a plastic bag. toss lamb with seasoned flour to coat, and shake off excess.
  • heat butter and olive oil in a skillet over medium-high heat until lightly smoking. sear lamb until golden brown on each side, about 3 minutes per side. pour in apple and bring to a boil. turn heat to medium-low, cover, and simmer until lamb is fork tender, 15 to 20 minutes. remove lamb and keep warm; increase heat to medium-high. dissolve cornstarch in the chicken broth, and stir into simmering ; cook for a minute or two until thickened. stir in the half-and-half and simmer until hot. serve sauce over the lamb chops.

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