Lamb Chops with Pinot Noir Sauce

1/4 cup extra-virgin olive oil, divided
2 medium carrots, chopped
1 medium onion, chopped
1 tablespoon plus 1 teaspoon all-purpose flour
1 1/2 cups Pinot Noir or other dry red wine
2/3 cup beef broth
8 juniper berries, lightly crushed
2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves
Salt and freshly ground pepper
8 lamb loin or rib chops

Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add carrots and onion; sauté until lightly browned, about 10 minutes. Stir in flour; cook 1 minute, stirring constantly. Stir in wine until no lumps of flour remain; stir in broth, juniper berries, and thyme. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Strain through a wire mesh sieve, pressing hard on solids; return to saucepan. Boil, uncovered, until reduced to 2/3 cup. Season with salt and pepper.

Season lamb chops with salt and pepper. Heat remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Add chops and cook 1 minute. Reduce heat to medium-high and cook until chops are browned on bottoms, 2 minutes. Turn chops and cook until browned on other sides and medium-rare, about 2 to 3 minutes. Place 2 lamb chops on each plate and spoon sauce on chops. Makes 8 servings.

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