Lamb Cutlets with Tangy Cream Sauce
Pan-seared lamb cutlets finished in a rich, tangy white wine cream sauce with garlic and thyme. Elegant enough for guests, simple enough for a weeknight.
Ingredients
- 4 lamb chops
- 2 tbsp neutral oil canola, vegetable
- 1/4 cup white wine
- 1/3 cup heavy cream
- 4 cloves garlic crushed
- 1 tbsp fresh thyme chopped
- Salt to taste
- Black pepper to taste
Instructions
- Heat oil in a large pan over medium-high heat.
- Add lamb cutlets and cook over high heat for about 3 minutes per side, until well seared.
- Remove lamb from the pan and set aside.
- Carefully drain excess fat from the pan, leaving a thin coating for flavor.
- Add white wine, heavy cream, garlic, and thyme to the pan.
- Reduce heat to low and simmer for 2–5 minutes, until sauce is reduced by about half.
- Return lamb to the pan and simmer for an additional 2 minutes to warm through.
- Season with salt and black pepper to taste.
- Garnish with fresh thyme if desired and serve immediately.
Notes
• Serve over aromatic rice such as jasmine or basmati, or over couscous.
• For a richer sauce, double the wine, cream, and garlic.
• This dish pairs well with sautéed mushrooms and/or shallots added to the sauce.
• For a richer sauce, double the wine, cream, and garlic.
• This dish pairs well with sautéed mushrooms and/or shallots added to the sauce.