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Seared Loin Lamb Chops With Saffron and Roasted Garlic Pan Sauce

4 servings

• 8 (5-ounce) loin lamb chops
• ¼ cup vegetable oil
• Kosher salt

MARINADE

• ¼ cup roasted garlic (see instructions below)
• ½ teaspoon hot red pepper flakes
• 1 teaspoon fennel seeds
• 2 tablespoons chopped fresh Thai basil or regular basil
• 1 teaspoon grated lemon zest
• 2 tablespoons vegetable oil

SAUCE

• ½ cup dry white wine
• Pinch of saffron
• 2 cups chicken stock
• 2 tablespoons roasted garlic
• 1 tablespoon unsalted butter
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh Italian parsley
• Kosher salt

Mix all of the marinade ingredients together in a bowl. Add the chops and turn to coat with the marinade. Cover and refrigerate overnight.

Heat 2 tablespoons of the vegetable oil in each of two large saute pans over medium-high heat. Season lamb chops evenly with salt. Do not scrape off the marinade. When the oil is hot, put four chops in each pan. Sear on both sides, about 5 minutes per side for medium-rare. Transfer the chops to a plate.

Set aside one of the pans. To make the sauce, deglaze the remaining pan with the wine and add the saffron. Cook until wine is reduced to a glaze, about 5 minutes. Add the chicken stock and continue cooking until the liquid in the pan has reduced to 3/4 cup, about 15 minutes.

Off the heat, whisk the 2 tablespoons roasted garlic and the butter into the sauce. Add the lemon juice and parsley; season with salt. Put two chops on each of four plates with some sauce and serve immediately.

To roast garlic: Cut a whole head of garlic in half, across the cloves. Rub each side with a small amount of olive oil. Wrap in foil. Bake in a 350-degree oven for about 40 minutes. Cool slightly, then squeeze garlic from cloves.

(Adapted from “ In the Hands of A Chef: ” by Jody Adams and Ken Rivard, William Morrow.)

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