For those that don't have
a lot of experience cooking with lamb, determining when it is
done is the biggest challenge. Don't rely on guesswork - a good
meat thermometer will provide reliable results. DO NOT cut into
a roast or chop to check doneness. Use an instant read thermometer
to give you a quick, accurate reading.
Table
for Two Lamb Loin Chops with Madeira and Cherries
- 4 American Lamb loin chops,
cut 1-1/4-inch thick, trimmed
- 3 tablespoons fresh lemon
juice
- 2 tablespoons olive oil
- divided use
- 2 1/2 teaspoons dried
tarragon leaves, crushed - divided use
- 1 clove garlic, finely
chopped
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/3 cup Madeira sweet
wine or fat-free chicken broth
- 1/3 cup dried cherries,
finely chopped
- 1/2 cup fat-free chicken
broth
- 2 tablespoons grated lemon
peel (additional peel for garnish)
- 1 tablespoon butter, cut
in half
- In small bowl, whisk together
lemon juice, 1 tablespoon oil, 1-1/2 teaspoons tarragon, garlic,
salt and pepper. Place lamb chops in sealable plastic bag and
pour in marinade. Rotate bag to coat chops. Refrigerate for 2
hours to marinate.
- Remove chops from marinade
and discard marinade. Pat chops dry with paper towels. In large
nonstick skillet with cover, heat remaining 1 tablespoon oil
over medium-high heat. Brown chops for 2 minutes on each side.
Cover and reduce heat to low. Cook for 12 to 15 minutes, turning
twice, or until desired degree of doneness. Remove from pan,
cover and let stand for 10 minutes.
- Pour off liquid from pan.
Add Madera and cherries; cook 3 to 4 minutes until liquid is
almost absorbed. Stir in broth, remaining 1 teaspoon of tarragon
and lemon peel; cook additional 2 minutes. Mix in butter and
stir until sauce looks shiny. Serve sauce on plates and top with
two lamb chops, garnish with grated lemon peel.
Makes 2 servings.
Preparation time: 15 minutes
Marinate time: 2 hours
Cook time: 20 minutes
Nutrition per serving:
571 calories, 30 g protein, 9 g carbohydrates, 41 g total fat,
(65% calories from fat), 120 mg cholesterol, 0.44 g fiber, 1111
mg sodium, 8 mg niacin, 0.17 mg vitamin B6, 2.64 mcg vitamin
B12, 3 mg iron, 4 mg zinc.
Recipe and image provided
by the American Lamb Board and Chef Tim Love, winner of Iron
Chef Chili Cook-off, is best known for his farmers market cattle
drives featured on The Today Show and Food Network. Love’s
flagship restaurant, The Lonesome Dove in Fort Worth, Texas,
has earned him critical acclaim. In 2007, he opened his fourth
restaurant, The Love Shack. For more information visit http://lamb101.blogspot.com/
