| Cuisine: Italian | Type: Main Course | Serves: 4 to 6 |
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Source:
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Stanley Tucci's "The Tucci Table" cookbook |
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Attributes:
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Book |
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Comments:
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We love Stanley Tucci. And, we love lamb chops. It is hard to get us to try a recipe other than Scotta Dita when it comes to lamb chops. But, Stanley challenged us to try this recipe, and it is also really good. |
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Serving Suggestions:
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This is good with grilled or roasted vegetables. |
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Ingredients:
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2 cloves garlic, chopped Leaves from 3 sprigs of fresh thyme, chopped Leaves from 3 sprigs of fresh rosemary, chopped Freshly ground black pepper 1/4 cup extra-virgin olive oil 12 lamb chops, trimmed (Frenched) Kosher salt 2 tbs. olive oil 1/2 to 1 cup dry white wine (we use Pinot Grigio) |
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Instructions:
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1. In a large bowl, mix together the garlic, thyme, rosemary, pepper and extra-virgin olive oil. Toss the lamb chops chrough the mixture and set aside to marinate for at least 20 minutes, preferably an hour. 2. In a large sauté pan, heat olive oil over medium-high heat. Fry the chops for 3 to 5 minutes on each side until cooked to your liking (we like our medium, still pink in the very middle). Pressing the flesh in the center of each chop will allow you to guage its level of doneness, The firmer the meat, the more done it is, 3. Set them aside and add the garlic and rosemary from the marinade to the pan. Cook until the garlic takes color, then deglaze the pan with 1/2 to 1 cup of wine and cook, stirring in any juices from the lamb, until reduced into a sauce. 4. Alternatively, while the chops are marinating, heat your broiler to high. Scrape off the excess marinade from the chops, place them in an enamel roasting pan and season them generously with salt. Place them under the broiler for 3 to 5 minutes on each side, until done to your liking. Then, follow the steps above to make a sauce. |
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Related recipes:
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None |
2025-11-27