Lamb Pan Sauce Recipes

LAMB PAN SAUCE

Steps:

• Pour red wine into the roasting pan in which the Lamb was cooked.
• Place over medium heat, and scrape up browned bits from bottom of pan.
• Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
• Strain sauce into a gravy boat, and serve hot with sliced lamb.

PAN-SEARED LAMB CHOPS

Steps:

• Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE

Steps:

• Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

LAMB CHOPS WITH LEMON-BASIL SAUCE

Steps:

• In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
• Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
• Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.

SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE

Steps:

• Season the lamb chops all over with salt and pepper.
• Heat the oil in a large skillet over medium-high heat.
• Put two of the chops in the skillet and cook, flipping once, until deep golden brown and medium-rare, about 10 minutes.
• Transfer to a large plate, cover loosely with foil, and keep warm.
• Repeat with the remaining two chops.
• Add the shallots to the skillet and cook, stirring, until softened, about 1 minute.
• Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes.
• Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more.
• Add the butter, a piece or two at a time, swirling the skillet to melt into the sauce.
• Remove the skillet from the heat and stir in the dill.
• Season to taste with salt and pepper.
• Serve the lamb with the sauce.

ROAST LAMB WITH LAMB SAUSAGE CRUST AND FRESH GRAPE PAN SAUCE

Steps:

• For sauce:
• Boil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes. Cool. Puree in blender. DO AHEAD: Can be made 5 days ahead. Cover and refrigerate.
• For lamb:
• Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped. Transfer to bowl. Mix in ground lamb,1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Sprinkle racks of lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 rack, meat side down, and cook until browned, about 5 minutes. Set on rimmed baking sheet, meat side up. Repeat with 1 tablespoon oil and remaining rack; reserve skillet. Cool lamb completely.
• Add 1/2 cup broth to skillet. Boil until reduced to glaze, scraping up browned bits. Add to sauce. Cover and chill.
• Spread each rack with 1 tablespoon mustard. Press half of lamb sausage over top of each rack (layer will be thin). DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 425°F. Combine breadcrumbs, 2 tablespoons oil, and 2 tablespoons mustard in medium skillet. Toss over medium heat until beginning to color, about 5 minutes. Press crumbs over sausage on each rack. Cut through crumb crust (not lamb) between bones to score. Roast until thermometer inserted into center registers 135°F, about 30 minutes for medium-rare.
• Transfer lamb to platter; let rest 10 minutes. Pour juices from baking sheet into sauce. Simmer in small saucepan until reduced to about 1 1/3 cups, about 9 minutes (sauce will thicken slightly). Season with salt and pepper.
• Cut lamb between bones into chops. Set two on each plate. Spoon sauce over.
• WHAT TO DRINK:
• Martín Códax 2005 "Ergo"Tempranillo (Spain, $14), with lively fruit,full body, and supple texture.