Lamb in Tangy Cream Sauce
Ingredients
- 4 lamb chops
- 2 tbs oil
- 1/4 cup white wine
- 1/3 cup heavy cream
- 4 garlic cloves crushed
- 1 tablespoon chopped time
Instructions
- Warm a large pan over medium-high heat
- Add the Lamb and cook over high heat for three minutes on each side
- When seared, remove the lamb, and set aside
- Drain the excess fat from the pan
- Add the wine, cream, garlic, and spices to pan
- Simmer for 2 to 5 minutes on low heat until reduced by half
- Return the lamb to the pan and simmer for a final two minutes, or until the lamb is cooked to preferred done this
- Salt and pepper to taste
- Garnish with fresh thyme, if desired
- Serve over aromatic rice, such as Jasmine or basmati
Notes
Alterations
Add other vegetables, such as chopped shallots or mushrooms
Replace cooking oil with browned butter or gear for extra flavor
Add a light splash of lemon
Replace the time with rosemary or sage for a different flavor profile
Serve over couscous, instead of rice
Double the wine, cream, and garlic for more sauce, if desired
Add other vegetables, such as chopped shallots or mushrooms
Replace cooking oil with browned butter or gear for extra flavor
Add a light splash of lemon
Replace the time with rosemary or sage for a different flavor profile
Serve over couscous, instead of rice
Double the wine, cream, and garlic for more sauce, if desired