Seared Lamb chops with herb au jus
Herb Au Jus
1 cup vegetable stock
1 teaspoon butter
3 garlic cloves, crushed
2 teaspoons each rosemary, thyme, chopped
1/2 small onion, minced
salt 'n pepper, to taste
Melt butter over low heat
Cook garlic and onion in the butter over low heat until soft and golden but not caramelized
Add herbs and stir until fragrant, about 1 minute
Pour in stock and stir
Increase heat to bring stock to a boil, then turn down to a simmer
Simmer until reduced by about a third and thickened only slightly
Taste for seasoning add more if needed
Serve hot with seared lamb
Place chops onto a plate, season with salt & pepper, cover, and let sit for 15 minutes
Heat 1 - 2 Tbsp. olive oil in a large skillet over medium-high heat. Cook chops in the hot skillet until no longer pink in the center, about 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 145 degrees F.
#vintagerecipes #chefkiki #lambchops #aujus #specialdinner #passover #sundaydinner