Lamb Chops With Rosemary and Port Wine Sauce
photo by YaYa1689
- Ready In:
- 2 lamb chops, round bone shoulder chops
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon kosher salt
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary leaves or 1 tablespoon fresh rosemary leaf, preferred
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup ruby port
- 4 ounces heavy cream
- cooked couscous or cooked noodles
- 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.
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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!