Best Crisp Lamb Chops With Aromatic Wine Sauce Recipes

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LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE



Lamb Chops With Red Wine and Rosemary Sauce image

This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.

Provided by Expat in Holland

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

8 lamb chops, fat trimmed
salt & fresh ground pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 garlic cloves, minced
1 large shallot, finely chopped
3/4 cup dry red wine
1 teaspoon fresh rosemary, minced
1 tablespoon fresh parsley, chopped
3/4 cup chicken broth or 3/4 cup chicken stock
1 teaspoon butter
1 teaspoon flour
2 teaspoons Dijon mustard
3 tablespoons heavy cream

Steps:

  • Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
  • Add the oil to the skillet. Add chops to the pan cook 4 minutes.
  • Turn chops over and cook 3 minutes longer.
  • Remove chops from the skillet and set aside in a warm place.
  • Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
  • Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
  • Simmer over high heat until syrupy. That will take about 3 minutes.
  • Add the chicken broth and continue to simmer until sauce is reduced by about half.
  • Combine butter and flour in a cup (beurre manie).
  • Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
  • Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
  • Remove sauce from heat.
  • Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
  • Serve Immediately.

LAMB CHOPS WITH MUSHROOM WINE SAUCE



Lamb Chops With Mushroom Wine Sauce image

This is a delicious way to fix lamb chops. It's simple and can be a great romantic meal. If your chops are thicker, you can pour the sauce over them and put them in the oven for a few miinutes. From Gourmet magazine.

Provided by lazyme

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 shoulder lamb chops, 1/2-inch thick
2 large garlic cloves, minced
1/2 onion, chopped (about 1/4 cup)
1/4 lb mushroom, sliced
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/2 cup dry red wine (a Merlot is nice)
1/4 teaspoon dried thyme, crumbled
1 teaspoon cornstarch, dissolved in
1/2 cup water
1 tablespoon fresh parsley, minced

Steps:

  • In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat.
  • Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
  • Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden.
  • Add the onion and cook the mixture, stirring, for 1 minute.
  • Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated.
  • Add the vinegar and boil the mixture until the liquid is evaporated.
  • Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated.
  • Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring.
  • Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

SLOW-COOKED LAMB CHOPS WITH WHITE WINE



Slow-Cooked Lamb Chops With White Wine image

Create this knock-out dish of slow-cooked lamb infused with a tempting trio of garlic, rosemary and wine.

Provided by English_Rose

Categories     Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons butter
2 tablespoons olive oil
8 garlic cloves, sliced
10 sprigs fresh rosemary or 10 sprigs fresh thyme
8 large lamb chops
salt and pepper
2 heads garlic, cut horizontally
3 cups dry white wine
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 300°F
  • Melt 2 tablespoons of the butter and the oil together in an ovenproof frying pan. Add the garlic cloves and rosemary.
  • Season the lamb with salt and freshly ground black pepper and fry on both sides until brown, before transferring to a baking dish. Add the halved garlic heads.
  • Heat the wine in a small saucepan and pour over the lamb. Cover with foil and cook in the oven to for 1½ hours.
  • Remove the lamb and garlic halves from the pan and keep warm.
  • Strain the wine into a saucepan, squeezing the juices from the rosemary and garlic skins.
  • Combine the flour with the remaining butter. Heat the wine and juices and stir in the flour and butter mixture, a little at a time.
  • Cook until the sauce is smooth and thick. Adjust the seasoning as necessary and serve the lamb chops straight away with the sauce poured over.

Nutrition Facts : Calories 962.4, Fat 69.1, SaturatedFat 30.6, Cholesterol 171.1, Sodium 222.9, Carbohydrate 19.4, Fiber 0.9, Sugar 2.1, Protein 33.9

GRILLED LAMB CHOPS WITH WINE SAUCE



Grilled Lamb Chops with Wine Sauce image

Karen Gorman of Gunnison, Colorado proves you don't need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons finely chopped sweet onion
3 teaspoons olive oil, divided
1 cup dry red wine
1 teaspoon butter
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 cup cherry tomatoes
6 whole unpeeled garlic cloves
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 lamb rib or loin chops (6 ounces each)

Steps:

  • In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.

Nutrition Facts : Calories 262 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 221mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

CRISP LAMB CHOPS WITH AROMATIC WINE SAUCE



Crisp Lamb Chops With Aromatic Wine Sauce image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

2 lamb shanks, cut in thirds
1 large onion, peeled and quartered
1 large tomato, coarsely chopped
6 garlic cloves, half of them unpeeled, half minced
5 sprigs flat-leaf parsley
3 bay leaves
6 sprigs rosemary
3 cups dry red wine
Salt
5 tablespoons extra virgin olive oil
1 pound baking potatoes, peeled and sliced thin
1/4 cup oil-packed sun-dried tomatoes, slivered
8 loin lamb chops, 1-inch thick, well-trimmed

Steps:

  • Heat oven to 400 degrees. Place lamb shank pieces, the onion, tomato and unpeeled garlic in a roasting pan and bake, turning once, for 45 minutes. Transfer meat, bones and vegetables to a 4-quart pot. Leave as much fat as possible in the pan and discard. Add parsley, bay leaves, 1 sprig rosemary and wine to pot. Add enough water, 2 cups or more, just to cover ingredients. Bring to a boil, reduce heat to very low and simmer, about 3 hours, until liquid is reduced to less than 2 cups.
  • Remove meat and bones. Discard bones and save meat for another use, such as pasta sauce. Strain vegetables and liquid through a fine sieve into a saucepan. Skim off as much fat as possible. Bring liquid to a simmer and cook until reduced to a scant cup, about 20 minutes. Season with salt. Set aside.
  • Heat 1 tablespoon oil in a large skillet on medium-high. Add half the potatoes and sauté until lightly browned. Remove and repeat with remaining potatoes. Remove. Add 2 tablespoons oil to skillet. Add sun-dried tomatoes, remaining garlic and 1 sprig rosemary and sauté briefly on low. Return potatoes to skillet, cover and cook 5 minutes. Set aside.
  • Season chops with salt. Heat remaining oil in a large cast-iron skillet. Cook chops on high about 3 minutes a side for medium-rare. Reheat sauce. Divide potatoes among four warm dinner plates. Place two chops on each. Spoon sauce over chops, garnish with remaining rosemary and serve.

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