emerald isle lamb chops
Posted for Culinary Quest - Ireland Note: Prep time does not include marinating time for lamb chops.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 to 6
Ingredients
- 2 tablespoons vegetable or olive oil, divided
- 2 tablespoons coarse dijon mustard
- 1 tablespoon irish whiskey
- 1 tablespoon minced fresh rosemary
- 2 teaspoons minced garlic
- 1-1/2 pound loin lamb chops (about 6 chops)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup dry white wine
- 2 tablespoons black currant jam
- 1 to 2 tablespoons butter, cut into pieces
How To Make emerald isle lamb chops
-
Step 1In a small bowl, combine 1 Tablespoon oil, mustard, whiskey, rosemary and garlic to form a paste. Season lamb chops with salt and pepper; spread paste over both sides. Cover and marinate at room temperature for 30 minutes, or refrigerate 2 to 3 hours.
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Step 2Heat remaining 1 Tablespoon oil in large skillet over medium-high heat. Add lamb chops in a single layer; cook 2 to 3 minutes per side or until desired doneness. Remove to serving plate and keep warm.
-
Step 3Drain excess fat from skillet. Add wine; cook and stir about 5 minutes, scraping up browned bits from bottom of skillet. Stir in jam until well blended. Remove from heat; stir in butter until melted. Serve sauce over lamb chops.
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