Lamb Chops With Red Wine and Rosemary Sauce
photo by The Flying Chef
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 8 lamb chops, fat trimmed
- salt & fresh ground pepper
- 1⁄2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 large shallot, finely chopped
- 3⁄4 cup dry red wine
- 1 teaspoon fresh rosemary, minced
- 1 tablespoon fresh parsley, chopped
- 3⁄4 cup chicken broth or 3/4 cup chicken stock
- 1 teaspoon butter
- 1 teaspoon flour
- 2 teaspoons Dijon mustard
- 3 tablespoons heavy cream
directions
- Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
- Add the oil to the skillet. Add chops to the pan cook 4 minutes.
- Turn chops over and cook 3 minutes longer.
- Remove chops from the skillet and set aside in a warm place.
- Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
- Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
- Simmer over high heat until syrupy. That will take about 3 minutes.
- Add the chicken broth and continue to simmer until sauce is reduced by about half.
- Combine butter and flour in a cup (beurre manie).
- Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
- Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
- Remove sauce from heat.
- Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
- Serve Immediately.
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Reviews
-
Absolutely loved, I thought the sauce had such a delicate flavour paired with the lamb. My only complaint, it was not the best colour that is more for photo purposes though, wouldn't have looked great. But is was full of flavour and complimented the lamb well. I did use fresh garlic chopped into small pieces to press on the lamd instead of powered. I also used lamb rack as this is what I had on hand and baked in the oven for about 25 Min's. Lovely recipe and will make again, thanks for posting.
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I "resized" the recipe to serve 2 (4 chops), used about a 1/2 tsp. each of DRIED rosemary & parsley and it still turned out nicely. The only thing that I would change next time is to halve the wine & chicken broth (from whatever size recipe), as it took a lot longer to reduce than I expected (close to 20 minutes for a 4-serving recipe), and we ended up with about two times the sauce we needed. Thumbs up from my husband and I; I'll make this again!
RECIPE SUBMITTED BY
Expat in Holland
United States
2012: This Expat has just moved back home to the good ole USA after living 8 years in the Netherlands. I feel blessed to have such a wonderful family, and many long-time friends, around the world. Now I am making a new life in my new state, Arizona, with lovely new friends, that I am adding to my life and table. As always, cooking remains a constant passion that brings joy to my life and I have re-started my aviation career, another life long passion. As the old old saying goes, and no truer words have been spoken..... Good food, good wine, family and friends truly are the spice of life! Cheers.
Whilst living in the Netherlands, it was a big adjustment in country, culture and weather. A great experience to live abroad. You learn so much and it helps make you a more rounded person who appreciates difference.
I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade and made fabulous baked goods. I acknowledge, though I bake well, it just does not bring me joy. I love to cook multi course dinners. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother, aunts and cousins. I am fortunate enough to still have, 4 generations of family still living in Spain! I love visiting my family in Spain. I sit in their Spanish kitchens and watch all the women cook, listening intently, watching closely as to how they make those fabulous dishes. I grew up in Florida, surrounded family and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life now. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'.
Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that I lovingly cook today. I try to follow those wonderful traditions, they taught me and keep them alive in my home. My mother will always be the voice in my head and heart. She was a truly fabulous role model and I miss her dearly.
My career in aviation now spans 38 years. Working in the aviation industry so long, one becomes a airline 'nomad'. I have lived in 5 different states (Florida, Minnesota, California, Nevada and now Arizona) and now have a country in Europe. While living in different cities, one of my favorite hobbies has been taking cooking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes. It is lovely to learn so much about a country and culture through their cuisines!
Life has given me one fabulous ride, and I have so many recipes from around the world to prove it! Cheers !!