Savory Sauteed Lamb Chops


  • 2 lamb chops
  • 1/4 cup olive oil
  • 1 bay leaf
  • 1/2 tsp. dried savory
  • fresh ground pepper
  • 1 1/2 tsp. butter
  • salt
  • 1 garlic clove, minced
  • Ad
  • 1/3 cup water
  • 2/3 cup beef stock
  • 1/4 tsp. Dijon mustard
  • 1 Tbsp. butter, cut in slices
  • 1/4 tsp. dried savory


Pat lamb dry and score the edges. Rub with crushed garlic. Place in small dish. Combine oil, bay leaf, 1/2 teaspoon savory and pepper. Pour over lamb. Let stand 30 minutes. Melt 1 1/2 teaspoon butter in heavy skillet over medium heat. Remove lamb from the marinade and sprinkle with salt. Add to skillet and cook to desired doneness (4-5 minutes per side for rare). Transfer to heated plate. Tent with foil to keep warm. Pour off drippings. Add minced garlic and stir over low heat 30 seconds. Add water; increase heat and bring to a boil. Scrape up brown bits. Boil until reduced to glaze, 1-2 minutes. Add broth and boil until syrupy; about 5 minutes. Near the end of cooking time, add any juice left from the lamb. Whisk on the mustard, then butter pieces and boil. Mix in 1/4 teaspoon savory, salt and pepper. Pour over lamb.


By Robin from Washington, IA


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