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Lamb Chops with Wine Sauteed Leek Sauce

A fairly simple little dish I came up with off the top of my head, for celebrating St. David’s Day. I wanted ingredients that were, if not Welsh, Welsh by association!

For the lamb chops, I used two blade-cut shoulder chops, each about 0.4lb. For a side, we had boiled carrots and baby gold potatoes.

Serves 2 (two)
2 lamb chops
Olive oil
1 c. chopped, rinsed leek
⅓ c. – ½ c. Cabernet Sauvignon
1 tsp. butter

Lamb Chops:
Season both sides of the lamb chops with salt & pepper.
Put a little olive oil in a frying or saute pan over a medium-low heat.
When the oil is hot enough, gently lay in the chops.
Cook until the meat reaches the desired doneness, flipping to ensure both sides are cooked.
When cooked, place to one side to rest.

Without cleaning it, place the pan that the lamb was cooked in back onto the heat.
Once the oil/fat is hot again, put the leek into the pan.
Sprinkle with a big pinch of salt and saute until leek is soft.
Add the small pat of butter and stir until melted.
Pour in the wine to deglaze the pan.
Cook a minute or two, just enough to reduce the sauce a little.

Serve the sauce drizzled over the meat and any side dishes served.


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