Seared goat loin or lamb chops with a quick pan sauce made from rosemary, olives and red wine.
Serves 2
Prep Time15 minutesmins
Dry-brining time (optional)8 hourshrs
Course: Main Course
Cuisine: Italian
Keyword: Goat Chops, lamb chops
Servings: 2
Calories: 309kcal
Equipment
1 10 inch saute pan
Ingredients
1tablespoonolive oil
1tablespoonunsalted butter
2ozfinely diced shallot
1teaspoonchopped rosemary
2ozlamb demi glace
2ozlamb stock or water
4ozdry red wine
½cuppitted kalamata oliveshalved
Instructions
Season the lamb chops or other meat with the rosemary, salt and pepper and allow to rest overnight in the fridge, or for at least a few hours.
Heat the cooking oil in a 8-10 inch pan that can accommodate the lamb chops, and brown the lamb chops well on both sides.
Remove the lamb chops and keep warm in a dish with a rim to catch any juice. Add the shallots and butter to the pan, cook for two minutes, then add the flour, stir, and cook a minute more.
Olive Sauce
Add the olives, wine and demi glace to the pan, along with the stock or water and any juice from the chops, bring to a simmer and cook until thickened, about 3-4 minutes.
Double check the seasoning for salt and pepper, add the lamb chops back to the pan and heat through, then serve the chops with the olives and sauce spooned over them.
Notes
The sauce is pictured with lamb chops, but will be good with just about any meat, especially pork and chicken.