Lamb Rib Chops with Muscat Reduction
When I make these again after Passover, I’ll add Dijon mustard to the marinade for more of a bite.
4 lamb rib chops, frenched if you can find them
2 cloves, minced
1 sprig fresh rosemary, crushed
2 sprigs fresh thyme, leaves removed and crushed
salt & pepper
1 teaspoon truffle oil
1 teaspoon grapeseed oil, or other high-smoking point oil
1/2 cup Muscat
1/2 cup chicken or beef stock
Place rib chops, 1 clove of garlic, rosemary, half of the thyme, salt & pepper, and truffle oil into a large ziploc bag. Massage through plastic until ingredients are evenly distributed on lamb, then refrigerate for a few hours, removing 30 minutes before cooking.
In stainless steel or other non-nonstick frying pan, heat grapeseed oil over medium high heat until oil is shimmering. Add lamb chops to pan and cook for 3 minutes, then flip and cook for another 2 minutes for medium-rare (145 degrees). Remove lamb to a plate and tent with foil.
Pour grease from pan and add Muscat, stock, and remaining garlic and thyme to pan, scraping to loosen fond. Boil until reduced by half and serve with lamb chops.
