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Recipe by: estel
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See below ingredients and instructions of the recipe
2 1-1/2" THICK LAMB CHOPS
1 c PINOT NOIR
1/4 c SUNDRIED TOMATOES
-(in oil)
1 ts ROSEMARY
1 ts MINCED GARLIC
1 ts OLIVE OIL
1 ts FRESH GROUND PEPPER
Season chops with pepper. Heat two tablespoons of the oil taken from
the tomatoes in a skillet Brown garlic and then remove Add one
teaspoon of olive oil to skillet. Quickly sear chops on both sides
and then cover and simmer for five minutes per side (for medium
rare). Remove chops and keep warm. Add wine, tomatoes and rosemary
to skillet. Blend with pan juices, reducing by half. To serve, cover
chops with juice and a sprinkle of rosemary.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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