Entrée: United States – Lamb Chops with Red Wine Reduction

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 30 min

Ingredients

8 lamb chops, about 1.5 lb total (680 g total)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
1 cup (240 ml) red wine (such as Merlot or Cabernet Sauvignon)
1 / 2 cup (120 ml) beef stock
1 tbsp (15 ml) balsamic vinegar
2 tbsp (28 g) unsalted butter
1 tsp fresh thyme leaves

Instructions

1. Season the lamb chops with salt and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat and sear the lamb chops for about 3-4 minutes per side until browned.
2. Remove the lamb chops from the skillet and set aside. In the same skillet, carefully pour in the red wine and bring to a boil, scraping up any brown bits from the bottom of the pan.
3. Add the beef stock and balsamic vinegar to the skillet, and let the mixture reduce by half, about 5-7 minutes.
4. Lower the heat, and whisk in the butter and thyme leaves until the sauce is smooth and glossy. Return the lamb chops to the skillet to coat them with sauce, then serve immediately.