A is for Dining Alone on Premium-Grade Lamb Chops PRINT
|Salt and pepper|
|1||tablespoon olive oil|
|1||clove garlic, minced|
|½||cup red wine|
|Zest from 1 lime|
|2||teaspoons fresh lime juice (using all the juice from the lime will make the dish too tart)|
|Chopped mint for garnish|
|Suggested sides: Stir-fried green beans, leafy salad greens, coconut rice.|
Preheat oven to 300 degrees F (150 degrees C). Generously season the lamb chops with salt and pepper. Heat olive oil in a large skillet. Sear lamb until a nice brown crust forms on the outside, about 3 minutes each side. Transfer lamb chops to a roasting pan in the oven.
While lamb finishes off in the oven, sauté shallots and garlic in the same skillet. Add wine to deglaze pan, then lime zest and juice. Reduce liquid by half, about 3 minutes. Salt to taste.
Remove lamb chops from the oven and plate with sides. Spoon sauce over and around the meat. Serve to oneself, with a glass of mellow red wine.