Emily's Lamb Chops with Rosemary and Lime Pan Reduction

I actually did this simultaneously with a beef tenderloin steak, since my dad doesn't eat lamb. Works nice both ways.

4 lamb chops (or a beef tenderloin steak)
2 green onions
1 clove garlic
1 lime
1 cup red wine
Bay leaf powder
Rosemary leaves
Olive oil
Olive oil-based margarine (or butter)
Salt and pepper

The meat:
1. Season the chops with salt, pepper, and a generous amount of bay leaf powder.
2. Heat frying pan on high with 2 tbsp olive oil and 1 tbsp margarine.
3. Sear chops until cooked, then set aside.

The sauce:
1. Add green finely chopped onions, finely chopped garlic, lime zest, and lime juice to pan and reduce heat to medium. Cook for one minute.
2. Add red wine to deglaze the pan and add 1 tsp rosemary.
3. Reduce sauce to half volume.
4. Add 1 tbsp margarine and mix well.
5. Strain sauce through seive and replace into pan.
6. Add small amount flour mixed in cold water to thicken sauce slightly.


Back to Emily's Recipe Book