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Creamy Brie Lamb Chops

October 11th, 2007

I’d like to welcome my wife, Rachel Prickett, as a guest today. Hopefully she’ll blog once in a while on here because she can cook with the best of ’em. I have to say dinner tonight was absolutely delicious. I’ll let her tell you about it.

Creamy Brie Lamb Chops - Final

Dinner tonight was Creamy Brie Lamb Chops, recipe courtesy of the Baglien family. It was simply delicioso. The only way to go is to use Stahlbush spinach and yummy locally raised lamb chops.

  • 4 American lamb rib chops
  • 1 T oil
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/2 cup white wine (I used Chateau Benoit 2006 vintage Muller Thurgau)
  • 1T. minced shallots
  • 4 1/2 oz. Brie (cut off the rind to make it melt more smoothly.)
  • 1 cup spinach
  • 1/2 T. butter

Sear lamb chops in oil until well brown on all sides. Reduce heat and continue cooking until medium rare, about 10 minutes. Season with salt and pepper. Remove chops from pan and keep warm. (really warm…you want to serve lamb hot and the wine takes a little while to reduce.)

Frying the lambPreparing the ingredientsspinach and all

In the same pan, add wine and shallots; simmer until reduced to 1/8 cup. Cut Brie into cubes, add wine and shallots mixture. Stir over medium heat until melted and smooth. Season spinach with butter, salt, and pepper to taste.

To serve, place on bed of spinach in center of plate. Place lamb chops on top. Spoon Brie sauce over top. Serves 2.

This didn’t make as much as Keith and I would have liked, but as I said, it was DELICIOUS! I didn’t keep the lamb hot enough, so when you prepare this you might put the lamb back on the pan right before serving to heat it up again, or put it in a pre-heated oven to keep hot.

I hope you enjoy it!

Rachel

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  » By Keith Prickett