Lamb Chops with Red Wine and Rosemary Sauce
Elevate your dinner table with these succulent Lamb Chops with Red Wine and Rosemary Sauce, a dish that combines rustic charm with gourmet flair. Perfectly seared lamb chops form the centerpiece, generously seasoned with salt and pepper for a robust foundation of flavor. The highlight is the luscious red wine sauce, infused with aromatic rosemary, garlic, and a touch of butter for a velvety finish, with an optional hint of honey for subtle sweetness. This recipe balances simplicity and sophistication, requiring just 30 minutes from start to finish, making it ideal for both weeknight indulgences and special occasions. Serve these tender, flavorful lamb chops with creamy mashed potatoes or roasted vegetables for a truly elegant meal that’s sure to impress. Keywords: lamb chops, red wine sauce, rosemary lamb chops, quick gourmet dinner, seared lamb recipe.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 2 teaspoons Fresh rosemary, chopped
- 1 cup Red wine (e.g., a dry Cabernet Sauvignon)
- 0.5 cup Beef or chicken stock
- 2 tablespoons Unsalted butter
- 1 teaspoon Honey (optional, for sweetness)
Instructions
Season the lamb chops generously with salt and freshly ground black pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil.
Once the olive oil is hot, sear the lamb chops for 3-4 minutes on each side, or until they develop a golden crust. Cook longer if you prefer a more well-done chop. Remove the chops from the skillet and set aside to rest under foil.
To the same skillet, add the minced garlic and chopped rosemary. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the red wine and scrape the bottom of the skillet with a wooden spoon to deglaze the pan, releasing any caramelized bits.
Add the beef or chicken stock and let the mixture simmer for 5-7 minutes, or until it reduces by about half.
Stir in the butter until melted and the sauce is glossy. For a touch of sweetness, add the honey at this stage, if desired.
Taste the sauce and season with additional salt and pepper, if needed.
Return the lamb chops to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes to warm through.
Serve the lamb chops immediately, drizzled with the red wine and rosemary sauce. Pair with mashed potatoes, roasted vegetables, or a side of your choice.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 26.7 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.9 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 665 mg | 14% | |
*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.
