Serves 2 with leftovers
|2||thick loin lamb chops|
|2||tablespoons chopped fresh rosemary|
|Salt and pepper, to taste|
|1/2||cup white wine|
1. Remove the excess fat from the chops. Rub them with olive oil. Sprinkle with 1 tablespoon of the rosemary, salt, and pepper. Set the chops in a cast-iron skillet or in another skillet with a heatproof handle.
2. Turn on the broiler. Move a rack as close to the element as possible. Broil the chops for 5 minutes on a side or until a meat thermometer inserted into the thickest part of the chops registers 130 degrees for pink lamb. Cook 2 minutes longer on each side for medium-done meat.
3. Set a chop on each of 2 warm dinner plates. Add the wine to the skillet and set it over high heat. Cook, scraping the bottom of the pan, and let the mixture simmer for a few minutes or until reduced by half. Spoon the lamb juices over the meat. Sprinkle with the remaining 1 tablespoon rosemary. Serve with gratin Dauphinois.