2 1-1/2 thick lamb chops
1 cup pinot noir
1/4 cup sundried tomatoes (in oil)
1 tsp rosemary
1 tsp minced garlic
1 tsp olive oil
1 tsp fresh ground pepper
A Recipe for
Lamb Chops Pinot Noir [20 Minutes]
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This Recipe for Lamb Chops Pinot Noir [20 Minutes] is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Lamb Chops Pinot Noir [20 Minutes] from the recipe cookbook of Recipes-to-go (Meat)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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Season chops with pepper. Heat two tablespoons of the oil taken from
the tomatoes in a skillet Brown garlic and then remove Add one
teaspoon of olive oil to skillet. Quickly sear chops on both sides
and then cover and simmer for five minutes per side (for medium
rare). Remove chops and keep warm. Add wine, tomatoes and rosemary
to skillet. Blend with pan juices, reducing by half. To serve, cover
chops with juice and a sprinkle of rosemary.
Serves: 2
Lamb Chops Pinot Noir [20 Minutes] Recipe brought to you by Recipes To-Go