Lamb Chops With Rosemary and Port Wine Sauce

"I don't remember where I found this recipe, but I have been preparing it for years and never follow a recipe. All measurements are approximate. I generally serve this with a white and wild rice mix, or couscous. It also goes well with hot buttered noodles."
photo by YaYa1689 photo by YaYa1689
photo by YaYa1689
Ready In:




  • Preheat oven to 200°F.
  • Season the both sides of the chops with salt, pepper and garlic. Press seasoning into the meat with your fingers.
  • Heat a heavy skillet and heat olive oil and butter until the butter stops foaming. Add the rosemary leaves and the lamb chops to the hot pan.
  • Pan sear the chops over high heat to brown on both sides, approximately 3 minutes per side. Remove the chops to an ovenproof dish, cover loosely with foil and place in the preheated oven for 5 to 10 minutes to keep warm.
  • Keeping the skillet over medium high heat, deglaze with the port and scrape up any "crunchy bits". Reduce the wine by half and stir in the heavy cream. Return the sauce to a boil and reduce for a couple minutes, until the cream coats the back of your spoon.
  • Serve the chops with rice, couscous or buttered noodles and spoon the sauce over.

Questions & Replies

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  1. Lorac
    The sauce was delicious - a great recipe!
  2. Dr. Jenny
    DH and I made this lamb recipe last night and we both LOVED it. This is a great recipe for using shoulder chops, which is what I had on hand. There is very little prep and the dish is easy to make. The fresh rosemary is a must, in my opinion. The lamb came out very tender and flavorful and the sauce was wonderful. I served it with mashed potatoes (to soak up the sauce) and green beans. Thanks, Skypoodle, I will definitely make this again!
  3. PetsRus
    A lovely dish, made this for my husbands birthday dinner. Easy to prepare. Served it with new potatoes and asparagus. Thanks!!
  4. YaYa1689
    This dish was pretty easy to prepare and had great flavor. I served the chops over rice. Next time I cook this I will double the port sauce recipe. Really good and elegant. Thumbs up from the Hubby, Daughter and Me!



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