Bisteca Recipe

Time30m

Serves2

Two lamb chops finished in a red wine reduction, blue cheese

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Ingredients

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1
Season the Lamb Chops
Generously season the lamb chops with salt and black pepper on both sides. Allow them to sit at room temperature for about 15 minutes.
2
Prepare Garlic and Rosemary
Mince the garlic cloves and chop the fresh rosemary leaves, discarding the stems.

3
Sear the Lamb Chops
In a large skillet, heat the olive oil over medium-high heat. Add the lamb chops and sear for about 4-5 minutes on each side until they have a nice golden brown crust. Remove the lamb chops from the skillet and set aside.
4
Make the Red Wine Reduction
In the same skillet, add minced garlic and chopped rosemary. Sauté for about 1 minute until fragrant. Then, pour in the red wine and bring to a simmer, scraping the bottom of the skillet to deglaze. Allow the wine to reduce by half, which should take about 5-7 minutes.
5
Finish Cooking the Lamb Chops
Return the lamb chops to the skillet, spooning some of the reduction over them. Cook for an additional 2-3 minutes, or until the desired doneness is reached (medium-rare is recommended).

6
Plate and Garnish
Transfer the lamb chops to a serving plate. Crumble blue cheese over the top of the chops while they are still hot, allowing it to melt slightly. Drizzle some of the red wine reduction over the chops and serve immediately.