Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.
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.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

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.

Chopped shallots cook in melted coconut oil in a small saucepan.Red wine and beef broth are added to the saucepan to make a reduction sauce.Butter is added to the red wine and shallot reduction sauce.

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.

Lamb chops are seasoned with spices on both sides before cooking.

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. 

Seasoned lamb chops are pan-seared in oil in skillet.The lamb chops are pan-seared on both sides for 3-4 minutes, until browned.

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!

Two rosemary wine lamb chops are served on a plate with rice on the side.Covered with sauce, the rosemary wine lamb chops are tender and delicious.

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!

Looking For More MAIN DISH Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a broad variety of delicious main dishes for you to explore, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: lisashanken.com/recipe/pan-seared-lamb-chops-with-red-wine-reduction/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Rosemary Wine Lamb Chops
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.

Category: Main Course
Cuisine: American
Keyword: rosemary wine lamb chops
Servings: 4
Calories Per Serving: 397 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 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
  • Tablespoons coconut oil divided use
  • ¼ cup shallots chopped
  • ½ cup red wine
  • ½ cup beef stock
  • 1 Tablespoon butter
Instructions
Make Reduction Sauce:
  1. 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.

Season And Cook Lamb Chops:
  1. 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.

  2. 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. 

  3. To serve, place lamb chops onto individual plates. Generously spoon heated sauce over each lamb chop. Serve and enjoy!

Recipe Notes

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.

Nutrition Facts
Rosemary Wine Lamb Chops
Amount Per Serving (1 g)
Calories 397 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 136mg45%
Sodium 476mg21%
Potassium 691mg20%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 43g86%
Vitamin A 100IU2%
Vitamin C 2mg2%
Calcium 40mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.

Rosemary Wine Lamb Chops

Leave a Reply

Your email address will not be published.

Recipe Rating




By using this Comment Form you agree with the storage and handling of your data by this website. Your email address will not be published.