Spring Lamb Chops

http://deliciousasitlooks.com/2014/04/my-first-spring-lamb-chops.html
By: Diane B.

Ingredients

1.5 – 2 lbs. bone-in lamb chops
kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 cup Low-FODMAP Chicken Broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
2 tablespoons cold butter (or Earth Balance vegan butter for dairy-free)
3 tablespoons chopped fresh chives (or 1 tablespoon dried)
1 1/2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried)

Directions

1. Season the lamb chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the lamb chops until golden brown and medium rare (130 degrees F), about 3 – 5 minutes each side, working in batches if needed.
2. When chops are done, transfer to a serving platter and cover with aluminum foil to keep warm.
3. Reduce heat to medium-low and de-glaze the skillet by carefully pouring in the broth and wine, scraping up any browned bits. Simmer until broth and wine have reduced by half.
4. Stir in the Dijon and lemon juice and simmer one minute more. Add the butter and stir until melted. Remove from heat and stir in the chives and rosemary. Season to taste with salt and pepper.
5. Pour sauce over chops and serve.

LEG OF LAMB

• Just posting this for my future information but if you are interested in ever cooking a Leg of Lamb it turned out fabulous.

 This recipe comes from All Recipe's, I made adjustments.

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  1 clove garlic, mince
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground dried thyme
• 1/2 teaspoon dried sage

• 1/2 teaspoon dried marjoram
• 1 tablespoon reduced-sodium soy sauce (I used chicken broth instead, soy sauce just didn't sound right with Lamb....my opinion)
• 1 tablespoon vegetable oil
• 1 bay leaf
• 2 pounds leg of lamb

Check All Add to Shopping List

Directions

1.  
2. HOW I COOKED IT - Cooking instructions found at simplyrecipes.com .... of course I was cooking a 6 lb bone in so this cooking may not work as well with a 2 lb.
3. 
   
4. 2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings.  Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.
   
   3  Generously salt and pepper all sides of the roast. Arrange the roast fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert an oven-proof meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place the roast directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.
   4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional 40 minutes (for a 6 pound boneless roast) to an hour (for a 6 pound bone-in roast).  If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast. In general estimate 10-13 minutes per pound for total cooking time (for rare), including that first 20 minutes at high heat. (Assuming you let the roast sit out for an hour or two before putting it in the oven. If it's right out of the fridge, it will take longer to cook.)