Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.
My husband and I had a fun time cooking and taking photos of this delicious main dish we had several months ago. He had bought lamb chops at the store, and then needed a recipe for making them. I found this recipe online, and we prepared this dish together in our kitchen. Actually… I took on the role of his “assistant”, and guided him through the cooking process. I prepped everything, and then he cooked it!
We had such a great time cooking together, and these delicious rosemary wine lamb chops were the result of our efforts! They’re simple to prepare, and even if you’ve never made lamb chops before, I’m sure you will enjoy this recipe. We used lamb shoulder chops (there are different kinds of lamb chops), and they came out perfect! Here’s how to make them.
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Make The Red Wine Reduction Sauce
It’s good to make the sauce BEFORE pan-searing the lamb chops. Then, all that’s needed, once the lamb chops are almost done is to give the sauce a quick reheat in the pan. This wine reduction sauce is easy to make. Here’s how:
Melt ½ Tablespoon of coconut oil in a small saucepan on Medium heat. Once melted, add ¼ cup of chopped shallots to the pan. Cook the shallots for about 3 minutes, stirring often, until they become tender and translucent.
Add ½ cup of red wine and ½ cup of beef broth to the saucepan, and stir to combine. Bring this liquid to a boil. Once boiling, reduce the heat to LOW, and continue to cook until the liquid has been reduced by half. This will take several minutes. The final step is to add butter to the reduced sauce, and stir to combine the ingredients. Remove the saucepan from the heat source.
Season, Then Pan-Sear The Lamb Chops
Mix rosemary, thyme, sea salt and black pepper together in a small bowl. Season BOTH sides of the lamb chops with the spice mix. Add minced garlic to the lamb chops, and press onto the surface of the meat, to adhere. Once seasoned, let the lamb chops rest at room temperature for 10-15 minutes.
NOTE: This recipe calls for FOUR 6-8 ounce lamb shoulder chops. My husband brought home FIVE from the store which were on the smaller side (about 6 ounces per chop), so my photos reflect that.
Place 1 Tablespoon of coconut oil into a large skillet and melt it on Medium-High heat. Once the oil is really hot (but not smoking), add the lamb chops. They should sizzle when they hit the pan. Once in the skillet, let them cook for 3-4 minutes WITHOUT MOVING THEM. This will pan-sear them to a nice brown color on the bottom.
Carefully turn the chops to the other side, and continue to cook the second side for another 3-4 minutes. When done, the lamb should be nicely browned on both sides, and cooked to an internal temperature of 145°F.
Serve The Rosemary Wine Lamb Chops
To serve, place the hot, pan-seared lamb chops onto individual plates. Generously spoon some of the wine and shallot sauce over each portion, and serve with a veggie, rice or potato on the side. The wine reduction sauce with shallots adds great flavor to the well-seasoned lamb chops, so I’m confident you’ll enjoy this dish!
I hope you have the opportunity to make and enjoy these delicious rosemary wine lamb chops, and trust you will enjoy them as we do. Thanks for stopping by today, and I sincerely hope you will come back again soon for more recipes. Take care, and have a GREAT day!
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Original recipe source: lisashanken.com/recipe/pan-seared-lamb-chops-with-red-wine-reduction/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.
- 4 shoulder lamb chops (bone-in) approx. 6-8 oz. each, 1" thick
- 1 teaspoon dried rosemary ground
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1½ Tablespoons coconut oil divided use
- ¼ cup shallots chopped
- ½ cup red wine
- ½ cup beef stock
- 1 Tablespoon butter
Melt ½ Tablespoon coconut oil in small saucepan on Medium heat. Add shallots. Cook about 3 minutes, stirring often, until tender/translucent. Add wine and beef broth; stir to combine. Bring liquid to a boil. Once boiling, reduce heat to LOW. Continue cooking until liquid has been reduced by half, THEN add butter; Stir to combine and remove from heat. **Reheat, if necessary, before serving on chops.
Mix rosemary, thyme, salt and pepper in a bowl. Season BOTH sides of lamb chops with mixture. Add minced garlic to the chops; press onto surface to adhere to meat. Let lamb chops rest at room temperature for 10-15 minutes.
Place 1 Tablespoon coconut oil in large skillet and melt it on Medium-high heat. Once oil is really hot (but not smoking), add lamb chops. They should sizzle when they hit the pan. Once in the skillet, let them cook for 3-4 minutes WITHOUT MOVING THEM. This will pan-sear them to a nice brown color on the bottom. Flip chops to the other side; continue to cook second side another 3-4 minutes. When done, lamb should be cooked to an internal temperature of 145°F.
To serve, place lamb chops onto individual plates. Generously spoon heated sauce over each lamb chop. Serve and enjoy!
This caloric calculation was made using four 6 oz. chops as the standard. If using larger (8 oz.) chops, your calorie count will obviously be slightly more.
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