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Camel Milk Lamb Chops with Pan Sauce
Pan-seared lamb chops finished with a quick camel milk and rosemary pan sauce.
Beef & Lamb Mains · Elegant Weeknight Dinners · Date Night Meals
What you need
Ingredients
- 8 Lamb Chops
- Salt and Pepper, to taste
- 2 tbsp Olive Oil
- 1 Shallot, minced
- 1/3 cup Dry White Wine
- 3/4 cup Camel Milk
- 1 tsp Fresh Rosemary, chopped
Method
Instructions
- Season the lamb chops and sear in olive oil over medium-high heat, about 3 to 4 minutes per side. Set aside to rest.
- In the same pan, sauté the shallot until soft, about 2 minutes.
- Pour in the wine and simmer until reduced by half.
- Reduce heat to low, stir in the camel milk and rosemary, and simmer 3 to 4 minutes until slightly thickened.
- Spoon the sauce over the rested lamb chops and serve.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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