Lamb Chops with Blackcurrant–Rosemary Reduction

Ingredients 

For the Lamb

• 6 bone-in lamb chops

• 2 tbsp olive oil

• 3 cloves garlic, crushed

• 2 sprigs fresh rosemary

• Sea salt and cracked black pepper

For the Blackcurrant Reduction

• ½ cup blackcurrant preserves or cassis jam

• ¼ cup beef or lamb stock

• 2 tbsp balsamic vinegar

• 1 tsp Dijon mustard

For the Vegetables

• 2 large leeks, sliced lengthwise and cleaned

• 1 lb new potatoes, parboiled and halved

• 2 tbsp unsalted butter

• 1 tbsp fresh thyme

• Salt to taste

Preparation Instructions

1. Preheat and Sear
   Heat the Nutri-Stahl Large Skillet over medium-high heat. Add olive oil. Season lamb chops generously with salt and pepper, then sear for 3–4 minutes per side until a rich golden crust forms.

2. Infuse and Cover
   Reduce heat to medium. Add crushed garlic and rosemary sprigs to the skillet. Cover and cook for an additional 4–5 minutes, allowing the lamb to finish cooking gently and absorb the aromatics. Remove lamb and rest, loosely covered.

3. Prepare the Reduction
   In the same skillet, reduce heat to low. Deglaze with stock, scraping up browned bits. Stir in blackcurrant preserves, balsamic vinegar, and Dijon mustard. Simmer uncovered for 5–7 minutes until thick and glossy. Set aside.

4. Cook the Vegetables
   Wipe skillet clean if needed. Melt butter over medium heat. Add leeks and thyme, cover, and cook until tender and silky (about 6–8 minutes). Add potatoes, season lightly, and sauté uncovered until edges are crisp and golden.

5. Finish and Serve
   Return lamb chops to the skillet briefly to warm. Spoon blackcurrant reduction over the lamb. Serve alongside leeks and potatoes.