Yield: 2 Servings
|2||1-1/2" THICK LAMB CHOPS|
|1 cup||PINOT NOIR|
|¼ cup||SUNDRIED TOMATOES (in oil)|
|1 teaspoon||MINCED GARLIC|
|1 teaspoon||OLIVE OIL|
|1 teaspoon||FRESH GROUND PEPPER|
Season chops with pepper. Heat two tablespoons of the oil taken from the tomatoes in a skillet Brown garlic and then remove Add one teaspoon of olive oil to skillet. Quickly sear chops on both sides and then cover and simmer for five minutes per side (for medium rare). Remove chops and keep warm. Add wine, tomatoes and rosemary to skillet. Blend with pan juices, reducing by half. To serve, cover chops with juice and a sprinkle of rosemary.