From the kitchen
Camel Milk Lamb Chops with Pan Sauce
Pan-seared lamb chops finished with a quick camel milk and rosemary pan sauce.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 8 lamb loin or rib chops, about 1 inch thick
- 3/4 tsp fine salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 small shallot, minced
- 1/3 cup dry white wine
- 3/4 cup pasteurized camel milk
- 1 tsp cornstarch
- 1 tsp chopped rosemary
Method
- Pat chops dry and season. Heat oil in a wide skillet over medium-high heat. Sear chops in batches 3 to 5 minutes per side, depending on thickness, until centers reach at least 145°F. Transfer to a clean plate and rest at least 3 minutes.
- Lower heat and cook shallot 2 to 3 minutes in the pan. Add wine and scrape unburned fond; reduce by half, about 3 minutes.
- Whisk milk with cornstarch. Stir into pan with rosemary over medium-low heat for 2 to 3 minutes until lightly thickened.
- Add any resting juices, taste and season.
- Spoon sauce alongside chops and serve.
Cook with confidence
Before you start
Before you start
Choose similar 1-inch-thick chops. The small starch addition gives a dependable light sauce without hard-boiling milk. Lamb chops require a temperature check and a 3-minute rest.
Serving and keeping
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F; lamb will become more cooked.
Use the Resting Juices
Whisk any juices released by the lamb back into the finished low-heat sauce.
Troubleshoot
- Tough chops: overcooked.
- Thin sauce: wine not reduced.
- Milk grainy: heat too high.
- Burnt sauce: fond scorched during sear.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.