Lamb Chops in Sauce
Indulge in the rich, savory flavors of perfectly seared *Lamb Chops in Sauce*, an elegant yet approachable dish that's perfect for both weeknight dinners and special occasions. This recipe combines tender lamb chops, seasoned simply with salt, pepper, and fresh thyme, with a luxurious, velvety pan sauce made from red wine, garlic, and a touch of honey for balance. The sauce comes together effortlessly with a roux base, simmering into a flavorful masterpiece that clings beautifully to the lamb. Best served with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up every drop of the sauce, this dish is the epitome of elevated comfort food. Ready in just 35 minutes, it’s a showstopper recipe that's as impressive as it is easy to make. Perfect for keywords like "easy lamb recipe," "wine sauce lamb chops," and "quick gourmet dinner," this dish is a must-try for both novice and seasoned cooks.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 0.5 cup Red wine
- 1 cup Beef or vegetable stock
- 1 teaspoon Honey
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Pat the lamb chops dry with a paper towel, then season both sides evenly with 1 teaspoon of salt and the black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side or until golden-brown and cooked to your desired doneness. Remove the lamb chops from the skillet and set aside on a plate. Cover with foil to keep warm.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Sauté the minced garlic and fresh thyme for 30 seconds until fragrant.
Add the butter to the skillet and allow it to melt. Sprinkle the flour over the butter and whisk for 1 minute to create a roux.
Slowly pour in the red wine while whisking to deglaze the pan. Let the mixture simmer for 2 minutes to reduce slightly.
Add the beef or vegetable stock and honey to the skillet, stirring well to combine. Increase the heat to medium-high and let the sauce simmer for 5-6 minutes until it thickens slightly. Taste and adjust seasoning with the remaining 0.5 teaspoon of salt, if needed.
Return the lamb chops to the skillet and spoon the sauce over them. Let them heat through for 1-2 minutes.
Garnish with fresh parsley if desired and serve immediately with the sauce spooned over the top. Pair with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
4151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.3 g | 434% | |
| Saturated Fat | 141.0 g | 705% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1055 mg | 352% | |
| Sodium | 5285 mg | 230% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.0 g | ||
| Protein | 234.7 g | 469% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3448 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
