RECIPES
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RECIPES |
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Deaver Family Ranch
Frenched Lamb Chops with Cracked Pepper
Pair with a classic Deaver Vineyards peppery Zinfandel
like our 2007 Old Vine Zin from 140 year-old vines.
(Available ONLINE)
| Sometimes the simplest recipes produce the tastiest dishes. Try this dish with Deaver Ranch free-range fed spring lamb from the Shenandoah Valley of Amador County. Serve with steamed brown rice, fresh greens and a classic peppery Deaver Zinfandel. |  |
Ingredients: Method: Mix cracked pepper, rosemary leaves and one half tablespoon olive oil on a shallow plate and press the edges of each chop firmly into the mixture with your hands.
2 to 3 tablespoons coarsely-crushed black peppercorns
1 tablespoon freshly-chopped rosemary leaves
8 small Frenched loin lamb chops
1 tablespoon extra-virgin olive oil (divided)
1/2 teaspoon coarse salt
1/2 cup vegetable broth (vegetable bouillon)
1/4 cup freshly-squeezed lemon juice
2 tablespoons butter
In a heavy frying pan â cast iron if available â over medium-high heat, add the remaining olive oil. Add prepared lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add vegetable broth, lemon juice and butter; continue to cook until the lamb chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 120°F. (use an instant read thermometer to test for doneness).