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