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Lamb Chops

Tender lamb chops and mouth-watering wine sauce paired with the bright fruit flavors and hint of herbs in our Cabernet Sauvignon.

Lamb Chops


  • 4 lamb loin chops,1-inch-thick
  • 1 tsp Kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 shallot finely chopped
  • 1/4 cup Hand on Heart Cabernet
  • 1/4 cup chicken stock
  • 1 tbsp fresh rosemary leaves
  • 1 tbsp fresh thyme leaves
  • 1 tsp butter


Pre heat oven to 225°.

Season the lamb chops with salt and pepper.

In a large cast iron skillet, heat 1 tablespoon olive oil over high heat until very hot. Add the lamb chops and cook until a well-browned crust forms, 4 minutes per side. Transfer the cooked chops to a baking sheet and keep them warm in the oven. Lower the heat under the skillet to medium-high; add the garlic and shallot and cook, stirring constantly for 1 minute. Add the wine, chicken stock, rosemary and thyme; bring to a boil, stirring and scraping up the browned bits on the bottom of the pan, and then simmer until the liquid is reduced by half, about 5 minutes. Remove from heat and whisk in the butter. Transfer the chops to a platter, and pour sauce over them. Serve immediately. 

Recipe provided by Chef Cat Cora

Hand on Heart - Cabernet Sauvignon

pairs well with

Cabernet Sauvignon

Velvety notes of dark cherry and toasted vanilla meet black currant in our vibrant Cabernet Sauvignon. With the alcohol removed, fresh herbs round out this beautifully balanced wine.

Non-alcoholic wine that tastes so real you still need to be 21 to enter.


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