Lamb chops
Lamb chops in a pan a tasty and simple second course to make, if you are a beginner and you are afraid of not being able to do it, rest assured and you will see that you will get a tasty dish and you will make it a thousand times. To obtain good lamb ribs in a pan it is important that they are of quality, fresh and well preserved otherwise you may find even after cooking a wild taste that is not good on the palate. You can cook lamb chops either in smaller pieces, so cut each chop, or whole, as I did and cut. Individually after baking, in this way in my opinion they remain softer and more succulent. To prepare lamb in a pan there are many ways and recipes, traditional recipes, family recipes, recipes handed down from generation to generation, peasant recipes that vary from region to region, some require marinating others not. To prepare these lamb chops marinated in a pan I marinated the chops for about 12 hours, if you want to know how to marinate lamb meat, I explain it well in the procedure of the recipe, I put them in the evening so they had time all night to stay in the refrigerator with the wine and herbs, There are those who soak them with vinegar instead of wine, but I prefer them this way. Now let's see how to make lamb chops in a pan and if you try them let me know.
Ingredients
Marinating lamb chops800 g lamb chops1 clove garlic2 sprigs rosemary3 sage leaves3 tbsp extra virgin olive oil250 ml white wine
For cooking lamb chops1 clove garlic2 sprigs rosemary3 sage leaves3 tbsp extra virgin olive oil150 ml white winesalt to tastepepper to taste
Preparation
Let's start pressing the lamb chops into the pan, first, place the chops in a bowl with a lid, add the sprigs of rosemary, the sage leaves and the garlic clove cleaned and cut in half. Drizzle the lamb with white wine, oil and stir to flavor the meat well, cover with a lid or plastic wrap and leave to marinate for 12 hours in the refrigerator. The next morning, take the bowl out of the refrigerator and leave it at room temperature for about twenty minutes. For the cooking of lamb meat I use new wine and new aromas and I do not use those of the marinade, I know that many people use the same ones, I prefer to do it this way because in any case the flavor of the meat passes into the marinade and it can happen that if the meat is not of excellent quality it can then alter the goodness of the dish. Place the rosemary, the garlic cleaned and cut in half, the sage in the pan and add the extra virgin olive oil, put on the heat and let it flavor for a few minutes, then add the pieces of meat. Sauté well on all sides. When the meat is browned, deglaze with the white wine and cook with the lid on for 20 minutes, turning the meat occasionally, if necessary add a drop of wine every now and then. When cooked, season with salt and pepper, remove the lid and let dry well in order to obtain a good browning, serve the lamb chops in a pan hot and add a little cooking sauce.
How do you store lamb chops in a panKeep them in the refrigerator for more than 2 days, just reheat them.
Wine experts think this Portuguese Douro Red wine would be a match made in heaven with this dish.
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Borges Quinta da Soalheira Douro Tinto
Tasting noteAroma of eucalyptus and menthol then morphs into black plum, in a whole that is finely integrated with pepper spices introduced during the aging in wood.
Lamb chops in a pan a tasty and simple second course to make, if you are a beginner and you are afraid of not being able to do it, rest assured and you will see that you will get a tasty dish and you will make it a thousand times. To obtain good lamb ribs in a pan it is important that they are of quality, fresh and well preserved otherwise you may find even after cooking a wild taste that is not good on the palate. You can cook lamb chops either in smaller pieces, so cut each chop, or whole, as I did and cut. Individually after baking, in this way in my opinion they remain softer and more succulent. To prepare lamb in a pan there are many ways and recipes, traditional recipes, family recipes, recipes handed down from generation to generation, peasant recipes that vary from region to region, some require marinating others not. To prepare these lamb chops marinated in a pan I marinated the chops for about 12 hours, if you want to know how to marinate lamb meat, I explain it well in the procedure of the recipe, I put them in the evening so they had time all night to stay in the refrigerator with the wine and herbs, There are those who soak them with vinegar instead of wine, but I prefer them this way. Now let's see how to make lamb chops in a pan and if you try them let me know.
Ingredients
Marinating lamb chops
800 g lamb chops
1 clove garlic
2 sprigs rosemary
3 sage leaves
3 tbsp extra virgin olive oil
250 ml white wine
For cooking lamb chops
1 clove garlic
2 sprigs rosemary
3 sage leaves
3 tbsp extra virgin olive oil
150 ml white wine
salt to taste
pepper to taste
Preparation
Let's start pressing the lamb chops into the pan, first, place the chops in a bowl with a lid, add the sprigs of rosemary, the sage leaves and the garlic clove cleaned and cut in half. Drizzle the lamb with white wine, oil and stir to flavor the meat well, cover with a lid or plastic wrap and leave to marinate for 12 hours in the refrigerator. The next morning, take the bowl out of the refrigerator and leave it at room temperature for about twenty minutes. For the cooking of lamb meat I use new wine and new aromas and I do not use those of the marinade, I know that many people use the same ones, I prefer to do it this way because in any case the flavor of the meat passes into the marinade and it can happen that if the meat is not of excellent quality it can then alter the goodness of the dish. Place the rosemary, the garlic cleaned and cut in half, the sage in the pan and add the extra virgin olive oil, put on the heat and let it flavor for a few minutes, then add the pieces of meat. Sauté well on all sides. When the meat is browned, deglaze with the white wine and cook with the lid on for 20 minutes, turning the meat occasionally, if necessary add a drop of wine every now and then. When cooked, season with salt and pepper, remove the lid and let dry well in order to obtain a good browning, serve the lamb chops in a pan hot and add a little cooking sauce.
How do you store lamb chops in a pan
Keep them in the refrigerator for more than 2 days, just reheat them.
Wine experts think this Portuguese Douro Red wine would be a match made in heaven with this dish.
.png)
Borges Quinta da Soalheira Douro Tinto
Tasting note
Aroma of eucalyptus and menthol then morphs into black plum, in a whole that is finely integrated with pepper spices introduced during the aging in wood.
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