Bistro Lamb Chops


Bistro Lamb Chops


  • 8 rib or loin lamb chops, cut 3/4-inch thick (about 2 pounds)
  • black pepper, coarsely ground
  • 2 tablespoons olive oil
  • salt
  • 1 teaspoon tomato paste
  • 2 garlic cloves minced
  • 1/4 cup dry white wine or chicken broth
  • 1/4 cup chicken broth
  • 1/2 teaspoon herbes de Provence, crushed


Trim the fat from the lamb chop; sprinkle with pepper. Heat the olive oil in a large skillet over medium-high heat. Add the lamb chops and cook about 3 minutes or until brown. Turn over and sprinkle with salt. Cook for two minutes more. Cover the skillet; reduce heat to low. Cook the lamb chops for 3 to 5 minutes more, until desired doneness. Remove the lamb chops from the skillet and keep warm. Stir the tomato paste and garlic into the drippings in the skillet. Carefully add the wine, chicken broth, and the herbes de Provence. Increase heat to medium-high; simmer about 3 minutes or until the sauce is reduced by about half, stirring frequently. Pour the sauce over the lamb chops and serve immediately. Serves 4.

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