Pan-Seared Lamb Rib Chops

We’ve always been ham people for Easter, and I’d always been just fine with that until the year my parents started serving a spiral cut thing that came with a little packet of high fructose corn syrup glaze. How can you not visualize it spinning on a lathe in a factory? Now that we celebrate on our own, I’ve become slightly more adventurous, if you can call lamb adventurous.

These are great to serve to guests, Easter or not, because lamb rib chops couldn’t look unappetizing if they tried. Propped up on a cloud of mashed tubers or root vegetables, lamb rib chops always look impressive and inviting. We served them with a combination of mashed potatoes and parsnips, which offered a lovely sweetness to complement the lamb’s aromatic flavor. The dish is finished with a piquant wine sauce which is made by deglazing the pan.

Sautéed Lamb Rib Chops – serves 2

1 – 1 lb frenched rack of lamb ribs (8 ribs)
3 T + 1 T olive oil
3 T herbs de Provence
1 t sea salt
1/2 C dry white wine
1 t butter

Dry the rack with a paper towel. Divide into individual ribs by separating them between each bone. Place on a large plate and douse with olive oil, salt and herbs and massage until well coated. Refrigerate 30 minutes to an hour.

Heat the additional tablespoon of oil in a large skillet over high heat until the oil shimmers. Add the chops. Lower heat to medium, being careful not to burn. Sear for 2 – 4 minutes per side depending on preference for doneness.

Transfer the chops from the pan to a warmed platter. Allow to rest in a warm place at least 10 minutes while the sauce is made.

Drain the pan of excess fat. Increase heat to high. Add wine to the skillet and, using a wooden (or metal, just as long as it’s not plastic) spatula, scrape any bits from the pan. Reduce for 1 minute. Lower heat to medium heat and continue to reduce for 4 minutes. Swirl the butter into the wine mixture, and stir into the sauce until well incorporated.

Drizzle sauce over chops and serve with a nice grassy Sauvignon Blanc.

Ingredient origins: Lamb – New Zealand (I know. Not local at all. It’s terrible. I’m sorry, okay?); Olive oil – Italy; Herbs de Provence -Maryland; Sea salt – Maine; Wine – California; Butter – Maine