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Stanley Tucci’s Seared lamb chops
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2 garlic cloves, finely chopped
150ml extra virgin olive oil
3 thyme sprigs, leaves chopped
3 rosemary sprigs, leaves chopped
12 lamb chops
2 tbsp olive oil
250ml dry white wine
1 In a large bowl, mix together the garlic, extra virgin olive oil and herbs; season generously. Toss the lamb through the mixture and set aside to marinate for at least 20 minutes, preferably an hour (refrigerate if marinating for more than 20 minutes).
2 In a large sauté pan, heat the olive oil over a medium-high heat. Wipe the excess marinade from the chops and fry, in batches, until cooked to your liking (about 3-5 minutes on each side for medium-rare). Sear the lamb on the fat side for a few minutes more, if liked. Press the centre of each chop to gauge how well done it is: the firmer the meat, the more done it is. Set aside to rest under foil.
3 Strain the garlic and herbs from the marinade, discarding the excess oil, then add them to the pan. Cook until the garlic takes colour, then deglaze the pan with the wine and cook, stirring in any juices from the lamb, until reduced into a sauce. Serve the lamb and sauce with the polenta frites and tangled greens.
Recipe extracted and adapted from The Tucci Table by Stanley Tucci.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in July 2015.