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Ingredients
Serves 2
3 Tbsp extra-virgin olive oil You Can Order This Item: #2516
9 cloves of garlic, unpeeled
1/3 cup heavy whipping cream
4 lamb loin chops
Salt and pepper
2 sprigs of fresh thyme
Method
In a small saucepan, combine 1 Tbsp olive oil with the garlic cloves. Cook over low heat for ten minutes without browning, stirring frequently. Add the cream, 1/3 cup water, salt and pepper; simmer for 20 minutes.
Strain through a sieve into another saucepan, extract the garlic pulp by pushing the soft garlic flesh through with a wooden spoon. Bring the sauce to a boil, reduce the heat and simmer until it is thick enough to coat the back of a spoon.
Cover and keep warm. Season the lamb chops with salt, pepper and thyme leaves. Heat the remaining oil in a frying pan over medium-high heat.
Add the lamb and sauté until medium-rare and browned on both sides (about 2 to 3 minutes per side, depending on thickness). Divide the garlic cream between two warmed plates and set the lamb chops on top. Serve immediately.
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