Herb Crusted Lamb Chops with Rosemary and Red Wine Reduction | Dang That's Delicious

Herb Crusted Lamb Chops with Rosemary and Red Wine Reduction

Herb Crusted Lamb Chops with Rosemary and Red Wine Reduction

Valentine’s Day is just around the corner. Instead of going to an expensive restaurant that will break your wallet, why not make a romantic gourmet dinner for your loved one? Stay in and add deliciousness to your Valentine’s Day by cooking a cozy and intimate dinner for two. Try this flavorful Herb Crusted Lamb Chops with Rosemary and Red Wine Reduction recipe as your main entree. You and your loved one won’t be disappointed! 

This post is part of the Wine Pick of the Month recipe challenge created by my other half and me. As part of our new monthly series, we’ll showcase our favorite wine, and then we challenge each other to create a recipe using the select wine. Stephen created Zucchini Noodles with Italian Bolognese Sauce. I have no guilt eating loads of it because there’s no pasta, and it was a perfect recipe to recoup from the holiday indulgences over the past two months. All that aside, it’s ok to have indulgences here and there such as this Herb Crusted Lamb Chops with Rosemary and Red Wine Reduction recipe I present to you.

Herb Crusted Lamb Chops with Rosemary and Red Wine Reduction

Herb Crusted Lamb Chops with Rosemary and Red Wine Reduction

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Herb Crusted Lamb Chops with Rosemary and Red Wine Reduction

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Try this flavorful Herb Crusted Lamb Chops with Rosemary and Red Wine Reduction recipe as your main entree. You and your loved one won't be disappointed!

Ingredients:

Rack of Lamb, whole, 4-6 ribs
3/4 teaspoon dry Italian seasoning
1/4 teaspoon dried thyme
1/4 teaspoon cinnamon
pinch of ground cloves
pinch of salt and pepper
1 tablespoon Dijon mustard
2 tablespoons olive oil
1/2 cup red wine (we used Tamarack Cellars 2011 Firehouse Red)
2-3 sprigs of rosemary
1/4 cup beef stock
1 1/2 tablespoons unsalted butter

Directions:

1. Rinse the rack of lamb, dry with a paper towel, season with salt and pepper and set aside until it comes to room temperature.
2. Pre-heat oven to 450 degrees
3. Combine the Italian seasoning, thyme, cinnamon, ground cloves, salt and pepper in a small bowl and set aside.
4. Heat a sauté pan over high heat and add the 2 tablespoon of olive oil.
5. Once the oil has just begun to shimmer, sear each side of the rack of lamb so that all side have a nice sear. About 2-3 minutes per side. Remove from heat.
6. With the back of a spoon or a marinating brush, coat the rack of lamb with the Dijon mustard and liberally sprinkle on the spice mixture.
6. Place the rack of lamb on to a baking pan or aluminum foil and finish cooking in the oven until it reaches the internal temperature of 145 °F (medium rare), 160 °F (medium), or 170 °F (well done).
7. Take out of the oven and let sit for 5 minutes, then gently cut in-between each rib.
8. Plate ala-carte or with a side. We served with garlic mashed potatoes mixed with green peas, grilled onion, and a little bit of sharp cheddar cheese.

For the red wine reduction sauce:
1. In the same pan the rack of lamb was seared in over medium high heat, pour in the wine and add 2-3 sprigs of rosemary. Cook until the wine is reduced by half, about 3-5 minutes.
2. Add 1/4 cup of beef stock and let cook another 5 minutes.
3. Add the butter and let the sauce cook until it thickens slightly.
4. Once the butter is melted, remove from heat season to taste with salt and pepper.
5. Pour over the plated lamb and serve. Thoroughly coat the outside of the rack of lamb.

Recipe Source:
dang that's delicious (www.dangthatsdelicious.com)

Herb Crusted Lamb Chops with Rosemary and Red Wine Reduction

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2 Responses to “Herb Crusted Lamb Chops with Rosemary and Red Wine Reduction”

  1. Your instructions for the sauce call for rosemary, but it’s not in your list of ingredients.

    Reply

    • Donna — March 6th, 2015 @ 10:13 pm

      I made the correction and updated the recipe. Thanks for the catch!

      Reply

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