HERBED LAMB CHOPS WITH PINOT NOIR SAUCE
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
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.
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Kanchan Khanal
[email protected]This recipe is a winner! The lamb chops were cooked to perfection and the sauce was amazing. I will definitely be making this again.
Francinah Mochaka
[email protected]I've made this dish several times and it's always a success. The lamb chops are cooked perfectly and the sauce is delicious. I've served it with a variety of side dishes, and it always goes over well.
Young Vipper
[email protected]This is one of my favorite recipes. The lamb chops are always tender and juicy, and the sauce is to die for. I love serving it with roasted potatoes and asparagus.
M.Asif
[email protected]I love this recipe! The lamb chops are always cooked perfectly and the sauce is so flavorful. I've made it several times and it's always a hit with my family and friends.
denise middlebrook
[email protected]This dish was easy to make and turned out great. The lamb chops were tender and flavorful, and the sauce was perfect. I served it with rice and vegetables, and it was a delicious meal.
Ashik Babu
[email protected]I'm not usually a fan of lamb, but I decided to try this recipe and I'm so glad I did! The lamb chops were cooked perfectly and the sauce was delicious. I will definitely be making this dish again.
MKF NAZAQAT
[email protected]This recipe is a keeper! The lamb chops were cooked perfectly and the sauce was amazing. I will definitely be making this again and again.
Zainab's Gaming World
[email protected]I made this dish for a dinner party and it was a huge success. The lamb chops were tender and juicy, and the sauce was incredible. My guests loved it!
Eren Yaeger
[email protected]I followed the recipe exactly and the lamb chops turned out perfectly. The sauce was delicious, too. I will definitely make this again.
Faker Exe
[email protected]This dish was absolutely divine! The lamb chops were cooked to perfection and the Pinot Noir sauce was rich and flavorful. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family. I will definitely be making this agai