- 8 lamb baby chops
- 3/4 cup dry red wine, divided
- 1/4 cup olive oil, divided
- 5 garlic cloves, minced, divided
- 2 tbsp fresh rosemary, chopped, divided
- 1 tbsp Dijon-style mustard
- 1 tbsp balsamic vinegar
- 1 shallot, minced
- 1 cup beef or lamb stock
- 1 tbsp margarine
- Kosher salt and black pepper
Garlic-Rosemary Red Wine Lamb Chops
Ingredients
Method
- Whisk 1/2 cup red wine, 3 tbsp olive oil, half the garlic, half the rosemary, mustard, and balsamic vinegar into a marinade.
- Marinate the chops 2-8 hours in the refrigerator, turning once.
- Remove chops and let come to room temperature 20 minutes; pat dry and season with salt and pepper, discarding the marinade.
- Sear or grill over high heat, 90 seconds to 2 minutes per side, to about 130°F internal for medium-rare.
- Rest 5 minutes on a warm plate.
- In a small saucepan, soften the shallot and remaining garlic in the remaining oil, then deglaze with remaining red wine, scraping up any fond if working in the same pan.
- Add the stock and remaining rosemary, simmer until reduced to a light sauce, about 6-8 minutes, then whisk in the margarine off heat.
- Spoon the red wine-rosemary jus over the chops to serve.
Chef's tip
This version leans classic and garlicky with rosemary and red wine - a good contrast if you're also serving the Moroccan-spiced Baby Lamb Chops on the same table, since the two won't taste alike.
