Lamb Chops with Rosemary and Port Wine Sauce
Elevate your next dinner with these exquisite Lamb Chops with Rosemary and Port Wine Sauce, a culinary masterpiece perfect for special occasions or indulgent weeknight meals. Featuring tender, golden-brown lamb chops seared to perfection and infused with the earthy aroma of fresh rosemary, this recipe is both elegant and approachable. The rich, velvety port wine sauce, enhanced by caramelized shallots, a hint of honey, and savory stock, adds a sublime depth of flavor that complements the lamb beautifully. Ready in just 40 minutes, this dish strikes the perfect balance between gourmet flair and quick preparation. Serve with roasted vegetables or creamy mashed potatoes for a truly unforgettable meal. Perfect for fans of refined, flavorful dishes, this recipe is destined to become a favorite in your rotation.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 2 tablespoons olive oil
- 3 sprigs fresh rosemary
- 2 cloves garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium shallot
- 1 cup port wine
- 1 cup beef or chicken stock
- 1 teaspoon honey
Instructions
Pat the lamb chops dry with a paper towel and season both sides generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Sear the lamb chops for 3-4 minutes per side until they develop a golden-brown crust. Work in batches if necessary to avoid overcrowding the pan.
Lower the heat slightly, add 2 sprigs of fresh rosemary and the crushed garlic cloves to the pan, and spoon the olive oil over the chops as they cook. Remove the lamb chops to a plate and cover loosely with foil to rest while you prepare the sauce.
In the same skillet, melt the butter over medium heat. Add the finely chopped shallot and sauté until softened, about 2 minutes.
Pour in the port wine and scrape the bottom of the skillet with a wooden spoon to release any browned bits.
Add the stock, honey, and the remaining sprig of rosemary. Bring the mixture to a gentle boil, then reduce the heat and simmer for 8-10 minutes until the sauce thickens slightly.
Strain the sauce through a fine-mesh sieve into a small saucepan and discard the solids. Taste the sauce and adjust seasoning with salt and pepper if needed.
Serve the lamb chops drizzled with the port wine sauce and garnish with additional fresh rosemary if desired.
Nutrition Facts
Calories |
4520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.9 g | 434% | |
| Saturated Fat | 141.3 g | 706% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 45.4 g | ||
| Protein | 236.2 g | 472% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3967 mg | 84% | |
*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.
