Pan Seared Lamb Chops with Creamed Swiss Chard

Cooking Instructions

METHOD:

Heat 2 Tablespoons oil in a large skillet over high heat. Season the lamb chops with salt and pepper and add to the skillet (Add only 4 chops at a time). Sear until very brown on each side and medium-rare. Add the remaining 2 Tablespoons oil and repeat with the remaining 4 lamb chops. Finish cooking the lamb chops in a 425°F oven for medium to well-done.

In a braising pan heat the cream to a boil, then reduce the heat to a simmer. Add the Swiss chard in batches, allowing each batch to wilt before adding the next. Reduce the heat to low and cook for 3 minutes. Then add the lemon zest and season with salt. Cook until the cream is thick, approximately another 2 to 3 minutes.

To serve, pile Swiss chard into the center of each plate. Rest two lamb chops against the pile and drizzle any remaining cream onto the plate.

Round Out the Meal:

With roasted Yukon gold potatoes.

Kid Friendly:

Substitute spinach for Swiss chard.