Lamb appeared only occasionally on the dinner table when I was growing up, always in the form of a roast and always served with mint jelly. The succulence of these baby lamb chops is complemented nicely by the rosemary-flavored Madeira sauce.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 16 rib lamb chops
- 2 tablespoons olive oil
- 1/2 cup Madeira wine
- 1/2 cup homemade beef stock or canned broth
- 1/4 teaspoon chopped fresh rosemary leaves, or 1/8 teaspoon dried
Instructions
- Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
- Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1323 |
| Total Fat | 108 g |
| Saturated Fat | 46 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 64 g |
| Cholesterol | 281 mg |
| Sodium | 565 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1323 |
| Total Fat | 108 g |
| Saturated Fat | 46 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 64 g |
| Cholesterol | 281 mg |
| Sodium | 565 mg |
Reviews
Yummy! Even my young DD loved this! I used Ruby Port instead of Madeira wine (wanted something that we actually drink. I also seasoned the chops with S&P before dipping them in the seasoned flour mixture. I really think that it helped to give it a nice flavor. I will definitely make this again….and again! :
Just made this tonight for the 3rd time had 7 loin lamb chops, cooked them for about 6 min, turned them and cooked for 5 more minutes and they turned out perfect> I did add a little salt and pepper. I fixed little red potatoes that I baked and refried in oilive with green onion s and p. I have learned that I can cut the sauce ingredients in half and it it perfect. I have used chicken broth when I am out of beef and it is greet. You should definitely try this one .
Just made this tonight and didn’t have Madeira so I used Port instead and it turned out great. I had about 10 loin lamb chops, cooked them for about 6 min, flipped and cooked for 5 more minutes and they turned out perfectly cooked. Served with mashed potatoes and the sauce was really good! I added some chopped garlic to the sauce and will probably use more fresh rosemary the next time I make this. Rating only 4 stars b/c I can’t base it exactly how recipe was written, but this is definitely one you should try! Would be great for company.
This was an excellent recipe! It was quick, easy and yummy. I followed the recipe as given, with one exception. When making the sauce, I first sauted 1 chopped shallot with the fresh chopped rosemary for a minute in the pan with juices, then deglazed the pan with the wine and broth. It added a nice taste to the sauce. I served the dish with saffrin rice and sauteed snap peas. This will definitely be placed in my keeper file as I highly recommend it. Thank you Sara for a fantastic recipe.
Loved it!!!
Delicious, delicious, delicious. I always recommend that my caterers use this recipe- it never disappoints. Elegant.
My husband loved this dish he could not get enough for dinner so I made sure that i pack some in his lunch bag. I always like to put my twist on things; because i like things a little sweet i will try some Port wine instead of the Maderia next time or other wise your dish would rate a five for me.
Easy and very good. Even my 17 month grandaughter loved the it….she ate a whole chop!