Herb crusted lamb chops with pinot noir sauce

Posted on April 17, 2012


I adapted this recipe from one I found at gourmet.com.  I didn’t grow up eating lamb, but as an adult I’ve acquired a taste for it, and figured I may as well attempt cooking it.  For this recipe I used 100% grass fed chops, and for a first attempt I’d say they turned out pretty well.  I served them tonight with mashed garlic cauliflower.

For chops:

6 double cut lamb chops

1 Tbsp minced fresh sage

1 Tbsp minced fresh thyme

1 Tbsp minced fresh rosemary

3 Tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

After mincing herbs, place them in a bowl with salt, pepper and 1 Tbsp olive oil.  Mix all ingredients together until herbs begin to stick together.  Press meaty side of each chop into bowl to coat with herb mixture.  Heat remaining 2 Tbsp olive oil in a pan until very hot but not smoking.  Place chops in pan on their sides (herb side and bone side should not be touching the pan) and sear 3-4 minutes on each side.  Meanwhile preheat oven to 350 and pour a bit more olive oil in a rimmed sheet pan.  Once chops are seared, place them on the oiled pan in the oven and bake until desired doneness.  About 20 minutes for medium rare, 25 for medium 30 for well done.  Remove chops from oven and let rest at least 10 minutes to let juices redistribute so chops will be nice and moist.

For pinot noir sauce:

1 cup tasty pinot noir

1 cup chicken stock

1 large shallot finely chopped

5 cloves garlic finely chopped

2 medium carrots finely chopped

1 Tbsp grass fed butter

1 tsp arrowroot flour

While chops are in the oven stir minced carrots into the hot chop pan.  Saute 4-5 minutes, then add the minced shallots sauteing another 4-5 minutes.  Finally add the garlic and saute another 2-3 minutes until all veggies are beginning to brown, but not burned.  Carefully add the pinot and allow to simmer until reduced by half.  Add the chicken stock and let reduce to half again.  While sauce is reducing mash together butter and arrowroot to make a paste.  Whisk in butter mixture (this will thicken sauce) with salt and pepper to taste.  Let simmer whisking frequently to prevent clumping about 5-10 minutes

For cauliflower mash

Chop one head cauliflower into bite sized pieces and steam until very tender.  Place florets in a pan or bowl with some butter, garlic salt, pepper and nut milk.  Puree with a hand mixer until relatively smooth.  Serve cauliflower with chops and sauce drizzled over the top.  Enjoy!


Posted in: Today's recipe