Seared Lamb Chops With A Goat Cheese White Wine Reduction

• 1/2 teaspoon of freshly ground sea salt
• 1/4 teaspoon fresh ground pepper
• 4 pieces of lean lamb chops, about 1-inch thick (either a loin chop aka English style, the T-bone of chops, or French style, also known as loli-pops)
• 2 teaspoons of finely chopped rosemary
• 1/3 cup dry white wine
• 1/4 cup chicken stock
• 2 sprigs fresh rosemary
• 2 ounces goat cheese

1. Pre-heat oven to broil.
2. Next chop fresh rosemary and line up the rest of your ingredients.
3. Heat a cast iron skillet on high heat. You will know when the skillet is ready by flicking a tiny bit of water on the pan, if it sizzles, it is ready!
4. Pat each side of the meat with a paper towel to remove excess moisture.
5. Add sea salt to one side of the lamb, and place salt side down into the skillet.
6. Sear chops for 2-3 minutes and then flip, adding pepper to the other side.
7. Sear other side for 2 minutes.
8. Sprinkle chopped rosemary onto chops and transfer the entire skillet to the broiler. Broil about 2-3 minutes per side. Remove skillet from oven and relocate lamp chops to another dish.
9. In the now empty cast iron skillet, add white wine (you will want to use a crisp white, such as a Sauvignon Blanc). Stir and scrape the brown bits off the bottom of the skillet. Add the chicken broth and one sprig of rosemary. Let simmer at a low boil, till reduced by 1/3.
10. Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.
11. Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy!

ground sea salt, fresh ground pepper, chops, rosemary, white wine, chicken stock, rosemary, goat cheese

Taken from www.food.com/recipe/seared-lamb-chops-with-a-goat-cheese-white-wine-reduction-462095 (may not work)