Sauteed Lamb Chops with Rosemary-Garlic Pan Sauce

I often make pan sauce for meat.  It adds a layer of flavor that enhances meat flavors, if you use the right combination of ingredients. I decided to write this pan sauce down before it left my brain because it was yummy.  I rounded off the meal with pickled beets, sweet potato oven fries (recipe is also in this blog) and fresh steamed spinach topped with toasted pine nuts–a delicious and colorful grouping of foods, that is low fat and gluten-free.

Sautéed Lamb Chops with Rosemary Garlic Pan Sauce

Four 1 1/2 – 2 inch thick lamb chops

2 Tblsp. vegetable oil

Salt

Put oil in skillet and heat up over medium flame.  Salt chops on both sides and place in skillet.  Do not crowd them.  Cook about 10 minutes to a side, depending on the thickness.  You don’t want to cook away the pink.  Be sure flame is high enough to caramelize the chops.  Remove from pan.  Place on heated plate to keep warm.

2/3 cup red wine

1 cup water

1 large leek, sliced thin

Two sprigs fresh rosemary

1 large clove garlic, minced

1 tsp Kitchen Bouquet

1 Tbsp arrowroot

2 Tbsp water

In skillet that you used to sauté the lamb chops, add red wine to deglaze the pan over medium heat.  Scrape bits of meat into the wine.  Add water. Bring to boil. Add leek, rosemary, and garlic.  Cook for about 2 minutes.  Add Kitchen Bouquet.   Stir in thoroughly.  Mix arrowroot and 2 T water in small bowl or cup.  Add to mixture to thicken.  Turn flame to low.  Place chops back back in the pan with the sauce.  Cover and simmer for about 1-2 minutes.  Remove rosemary.  Put chops on plate and pour sauce over the top.