Lamb Chops In A Creamy Garlic Sauce

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 cup low sodium chicken broth
• 1/4 cup garlic clove, peeled and crushed, about 12-15
• 1/2 teaspoon olive oil
• 4 boneless lamb loin chops, about 1/4-inch thick
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon dried tarragon leaves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons water
• 1 tablespoon all-purpose flour
• 1 tablespoon dry sherry

Recipe

• 1 place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. set aside to cool and then puree until smooth in a blender or food processor.
• 2 heat olive oil in a large, non-stick skillet over medium-high heat. add the lamb and cook 1 to 1 1/2 minutes on each side or until browned.
• 3 pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. bring to a boil; cover. reduce heat to low; simmer 15-20 minutes until lamb is juicy and barely pink in center. remove lamb from skillet and keep warm.
• 4 combine flour and water in a small cup and slowly pour into skillet; bring to a boil. cook, stirring, until mixture thickens. stir in sherry.
• 5 serve sauce over lamb and rice.