Ingredients

• 1/2 teaspoon of freshly ground sea salt
• 1/4 teaspoon fresh ground pepper
• 4 pieces of lean lamb chops, about 1-inch thick (either a loin chop aka English style, the T-bone of chops, or French style, also known as loli-pops)
• 2 teaspoons of finely chopped rosemary
• 1/3 cup dry white wine
• 1/4 cup chicken stock
• 2 sprigs fresh rosemary
• 2 ounces goat cheese

Instructions

1. Pre-heat oven to broil.

2. Next chop fresh rosemary and line up the rest of your ingredients.

3. Heat a cast iron skillet on high heat. You will know when the skillet is ready by flicking a tiny bit of water on the pan, if it sizzles, it is ready!

4. Pat each side of the meat with a paper towel to remove excess moisture.

5. Add sea salt to one side of the lamb, and place salt side down into the skillet.

6. Sear chops for 2-3 minutes and then flip, adding pepper to the other side.

7. Sear other side for 2 minutes.

8. Sprinkle chopped rosemary onto chops and transfer the entire skillet to the broiler. Broil about 2-3 minutes per side. Remove skillet from oven and relocate lamp chops to another dish.

9. In the now empty cast iron skillet, add white wine (you will want to use a crisp white, such as a Sauvignon Blanc). Stir and scrape the brown bits off the bottom of the skillet. Add the chicken broth and one sprig of rosemary. Let simmer at a low boil, till reduced by 1/3.

10. Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.

11. Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy!