• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 lamb chops
  • 1/3 c. dry white wine
  • 1/8 tsp. thyme leaves
  • 1/8 tsp. ground black pepper
  • 6 Tbsp. butter
  • spinach leaves
  • 1 head Belgian endives
  • Sauteed Apples and Pears


  • Trim excess fat from lamb chops.
  • Remove bones from chops. (With knife, starting at one side of backbone, cut through meat along
  • bone, keeping knife blade against bone. Cut along both sides of bone just far enough to separate the bone from meat, making sure meat
  • remains in one piece.)
  • Roll each chop, pinwheel fashion, to make a
  • "medallion;" secure with toothpicks.
  • Place lamb chops on rack in broiling pan.
  • Broil chops about 6 minutes; turn chops.
  • Broil about 6 minutes longer for medium-rare.
  • Discard toothpicks.
  • Keep warm.
  • While chops are broiling, prepare herb sauce.
  • In a 1 quart saucepan over high heat, heat wine, thyme and black pepper to boiling.
  • Boil about 5 minutes or until liquid is reduced to about 2 tablespoons.
  • With wire whisk, beat butter, 1 tablespoon at a
  • time, until butter melts and mixture thickens slightly. (Do not use margarine; sauce will not thicken.)
  • Serving Idea: Line a platter with spinach and endive leaves.
  • Arrange lamb chops on top of leaves with Sauteed Apples and Pears.
  • Garnish with parsley or watercress. Serve with herb sauce.

Categories: Broil/Grill  Lamb/Sheep  Main Dish 
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