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Lamb Chops In Red Wine

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  Lamb rib chops 8 , cut about 1 inch thick (about 7 ounces each)
  Olive oil 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Butter 2 Tablespoon

1. Cut and trim lamb chops off the fat. Pound chops between two pieces of wax paper or plastic wrap, being careful not to separate meat from bone, until meat is flattened to about 1/4-inch thickness. Season on both sides with salt and pepper.
2. In a nonreactive large frying pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add chops and cook, turning once, 4 to 6 minutes, or until barely pink in center. Remove chops to plate and cover with foil to keep warm. Repeat with remaining chops, adding more butter as needed.
3. Add wine and thyme to pan. Boil over high heat, scraping up browned bits from bottom of pan, until reduced to about 2 tablespoons, 2 to 3 minutes. Add parsley. Pour sauce over chops.

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