Lamb Chops Korabiak Recipes

Steps:

• Melt half of butter in large skillet over medium high heat.
• Add mushrooms and onions and saute until tender, about 5 to 10 minutes.
• remove and keep warm.
• Melt remaining butter in same skillet over medium high heat.
• Sprinkle chops with rosemary, garlic powder and salt and pepper.
• Add to skillet and saute until browned on both sides about 5 minutes.
• Reduce heat to medium and continue cooking until tender.
• Transfer lamb chops to heated platter.
• Pour wine into skillet and cook over medium high heat, scraping up any browned bits clinging to bottom of pan, until liquid is reduced by about 1/3.
• Spoon vegetables over chops and top with sauce.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
• Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,