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Bon Appétit

Peppered Lamb with Pine Nut Sauce

4.5

(8)

A sophisticated main course that's perfect for weeknight entertaining. Accompany the lamb with herb-roasted potatoes and a mixed green salad.

Recipe information

  • Yield

    Serves 4

Ingredients

1 cup whipping cream
3 ounces soft fresh goat cheese (such as Montrachet)
1/4 cup dried cranberries
Coarsely ground black pepper
4 lamb shoulder chops (preferably O-bone; each about 8 ounces), trimmed
1 tablespoon butter
1/2 cup pine nuts, toasted
2 tablespoons thinly sliced fresh basil

Preparation

  1. Step 1

    Whisk cream, goat cheese and dried cranberries in heavy small saucepan over medium-low heat until cheese melts. Simmer until sauce is reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Season with salt and pepper. Cover and keep warm. (Can be made 2 hours ahead. Let stand at room temperature.)

    Step 2

    Press pepper onto both sides of lamb. Sprinkle lamb with salt. Melt butter in heavy large skillet over medium heat. Add lamb to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to plates.

    Step 3

    Add pine nuts to sauce and rewarm if necessary. Stir in basil. Pour sauce over lamb and serve.

TagsGoat CheeseCheeseDairyDried CranberryDried FruitFruitLamb ChopLambMeatPine NutNutMainDinnerGluten FreeQuickEasy30 Minutes or LessWeeknight MealsChristmasBon Appétit
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