Seared Loin Lamb Chops with Saffron and Roasted Garlic Pan Sauce

Marinade:
- ¼ cup Roasted Garlic
- ½ teaspoon hot red pepper flakes
- 1 teaspoon fennel seeds
- 2 tablespoons chopped fresh Thai basil (substitute Italian basil if Thai basil is unavailable)
- 1 teaspoon grated lemon zest
- 2 tablespoons vegetable oil
- Eight 5-ounce loin lamb chops
- ¼ cup vegetable oil
- Kosher salt
- ½ cup dry white wine
- Pinch of saffron
- 2 cups Chicken Stock or 4 cups high-quality canned low-sodium chicken broth, reduced to 2 cups
- 2 tablespoons Roasted Garlic
- 1 tablespoon unsalted butter
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh flat-leaf parsley
- Kosher salt
Instructions:
Roasting the garlic changes the flavor from sharp to mellow, and using the whole cloves helps to thicken the sauce, so less butter is needed.
- Mix all of the marinade ingredients together in a bowl. Add the chops and turn to coat with the marinade. Cover and refrigerate overnight.
- Heat 2 tablespoons of the vegetable oil in each of two large sauté pans over medium-high heat. Season the lamb chops evenly with salt. (Don’t scrape off the marinade.) When the oil is hot, put 4 chops in each pan. Sear on both sides, about 5 minutes per side for medium-rare. Transfer the chops to a plate.
- Set aside one of the pans. To make the sauce, deglaze the remaining pan with the wine, using a wooden spoon to make sure the crispy bits dissolve completely, and add the saffron. Reduce the wine to a glaze, about 5 minutes. Add the chicken stock and continue cooking until the liquid in the pan has reduced to ¾ cup, about 15 minutes. Do not over-reduce.
- Off the heat, whisk in the roasted garlic and butter. Add the lemon juice and parsley; season with salt.
- Put 2 chops on each of four plates, sauce each portion at once, and serve immediately.