Best 3 Herbed Lamb Chops With Pinot Noir Sauce Recipes

Indulge in a culinary journey with our herbed lamb chops and pinot noir sauce, a dish that tantalizes your taste buds with its aromatic herbs, tender lamb, and rich, flavorful sauce. Accompanying this main course are three additional recipes that elevate your dining experience: a refreshing cucumber salad with a tangy dressing, a creamy cauliflower purée that adds a velvety texture, and a selection of grilled vegetables that burst with vibrant colors and flavors. Get ready to embark on a sensory adventure that will leave you craving for more.

Here are our top 3 tried and tested recipes!

HERBED LAMB CHOPS

Herbed Lamb Chops image

This nicely seasoned lamb tastes marvelous whether sauteed on the stovetop or grilled on a hibachi. For a special meal, serve with parsley rice, fruit cups, spinach salad and lemon tarts.-Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 teaspoon each dried thyme, oregano and rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
Dash paprika
4 lamb rib or loin chops (about 1-1/4 inches and 6 ounces each)
1/3 cup canola oil
1/4 cup lemon juice
3 bay leaves
1 teaspoon grated lemon zest
1 tablespoon butter, softened

Steps:

In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub remaining herb mixture over both sides of lamb chops. In a shallow dish, combine the oil, lemon juice, bay leaves and lemon zest. Add chops and turn to coat. Let stand for 5 minutes; drain., In a large skillet, brown chops for 2 minutes on each side. Reduce heat to medium. Cover and cook for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with butter and sprinkle with reserved herb mixture.

Nutrition Facts : Calories 291 calories, Fat 22g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 376mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein.

HERBED LAMB CHOPS WITH PINOT NOIR SAUCE

Herbed Lamb Chops With Pinot Noir Sauce image

From Bon Appetit, October, 2005. This sounds so wonderful but it seems like a recipe for an experienced chef! I don't know if I'll ever make it. Maybe one day if I feel ready to challenge myself! Maybe you'll make it. I totally guessed the time.

Provided by Oolala

Categories Lamb/Sheep

Time 2h

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
3 lbs lamb riblets, neck stew meat works too
1 lb onion, coarsely chopped
1 large carrot, chopped
4 large garlic cloves, chopped
1 tablespoon herbes de provence
4 2/3 cups pinot noir wine, can use other dry red wine
3 cups low sodium chicken broth
1 tablespoon butter, room temperature
2 teaspoons all-purpose flour
1 cup fresh Italian parsley, finely chopped
1/4 cup fresh thyme, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh sage, finely chopped
1 tablespoon ground black pepper
5 tablespoons olive oil, divided
3 (1 1/2 lb) racks of lamb, 8 ribs each, well trimmed, preferably Frenched

Steps:

For the sauce: Heat oil in heavy large pot over medium-high heat. Add lamb riblets and saute until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer the lamb to a bowl.
Add onions, carrots, garlic, and herbs de Provence to pot. Saute until vegetables are deep brown, about 8 minutes.
Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours.
Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
Mix butter and flour in a small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.).
For lamb: Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together.
Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet; cover and chill.).
Preheat oven to 350 degrees F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down and saute until browned, about 4 minutes.
Turn rack over and saute until browned about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
Roast lamb until thermometer inserted into center registers 135 degrees F. for medium rare, about 25 minutes. Let lamb rest on sheet 15-20 minutes. Cut lamb between the bones into individual chops.
Arrange 3 chops per plate and drizzle with sauce and serve.

Nutrition Facts : Calories 1156.9, Fat 92.4, SaturatedFat 43.4, Cholesterol 210.7, Sodium 152.8, Carbohydrate 14, Fiber 2.2, Sugar 3.1, Protein 41.3

HERBED LAMB CHOPS WITH PINOT NOIR SAUCE

Herbed Lamb Chops with Pinot Noir Sauce image

Categories Herb Lamb Roast Sauté Dinner Lamb Chop Red Wine Fall Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 19

Ingredients

Sauce
1 tablespoon vegetable oil
3 pounds lamb neck stew meat or lamb riblets
1 pound onions, coarsely chopped
1 large carrot, chopped
4 large garlic cloves, chopped
1 tablespoon herbes de Provence
4 1/3 cups Pinot Noir or other dry red wine
3 cups low-salt chicken broth
1 tablespoon butter, room temperature
2 teaspoons all-purpose flour
Lamb:
1 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh sage
1 tablespoon ground black pepper
5 tablespoons olive oil, divided
3 1 1/2-pound well-trimmed 8-rib racks of lamb, preferably frenched

Steps:

For sauce:
Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
Mix butter and flour in small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.)
For lamb:
Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together. Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.)
Preheat oven to 350°F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Sauté until browned, about 4 minutes. Turn rack over and sauté until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
Roast lamb until thermometer inserted into center registers 135°F for medium-rare, about 25 minutes. Let lamb rest on sheet 15 to 20 minutes. Cut lamb between bones into individual chops. Arrange 3 chops on each plate. Drizzle with sauce and serve.

Tips:

Choosing the Right Lamb Chops: Opt for high-quality, thick-cut lamb chops for the best flavor and texture. Look for chops that are evenly marbled with fat, as this will help keep them moist during cooking.

Preparing the Lamb Chops: Trim any excess fat from the chops, leaving a small amount to prevent them from drying out. Season the chops generously with a mixture of herbs, salt, and pepper. You can also marinate the chops for several hours or overnight to infuse them with even more flavor.

Cooking the Lamb Chops: Heat a heavy-bottomed skillet over medium-high heat. Sear the chops for 2-3 minutes per side, or until they are browned and have a nice crust. Reduce the heat to medium and continue cooking for an additional 5-7 minutes per side, or until the chops reach your desired doneness. Use a meat thermometer to ensure that the internal temperature of the chops has reached 145°F for medium-rare, 155°F for medium, and 165°F for well-done.

Making the Pinot Noir Sauce: While the lamb chops are cooking, prepare the Pinot Noir sauce. In a saucepan, combine Pinot Noir wine, chicken broth, shallots, garlic, and herbs. Bring the mixture to a simmer and let it reduce by half. Strain the sauce to remove any solids. Season the sauce with salt, pepper, and a touch of butter for a rich and velvety texture.

Serving the Herbed Lamb Chops: Once the lamb chops and Pinot Noir sauce are ready, transfer the chops to a serving platter and spoon the sauce over them. Garnish with fresh herbs, such as thyme or rosemary, for an elegant presentation. Serve the chops immediately, accompanied by your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Conclusion:

Herbed lamb chops with Pinot Noir sauce is a classic dish that combines the succulent flavors of lamb with the rich and fruity notes of Pinot Noir wine. The chops are tender and juicy, while the sauce is velvety and flavorful. This dish is perfect for a special occasion dinner or a romantic meal for two. With careful preparation and attention to detail, you can create a memorable dining experience that will impress your guests and leave them craving for more. So, gather your ingredients, fire up your stove, and embark on a culinary journey that will tantalize your taste buds and create lasting memories.