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Red Wine Glazed Lamb Loin Chops

Tender and succulent lamb loin chops, pan-seared to golden perfection, then gently simmered in a aromatic mix of herbs, butter, garlic, and a luscious red wine reduction. It's a straightforward, hassle-free recipe with a gastronomic touch that will make your dinner unquestionably sublime.
3
25 min
TOTAL TIME
595
CALORIES
$6.49
PER SERVING
Red Wine Glazed Lamb Loin Chops
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Ingredients
MAIN
8 SERVINGS
Olive Oil
1 tbsp olive oil
Kosher Salt
1 tbsp kosher salt
Garlic
5 cloves garlic
minced
Dried Thyme
1 tbsp dried thyme
Lamb Loin Chops
3 lbs lamb loin chops
Ground Black Pepper
1 tsp ground black pepper
Dried Rosemary
1 tbsp dried rosemary
Unsalted Butter
3 tbsp unsalted butter
Dry Red Wine
1 cup dry red wine
Directions
MAIN
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
1
Season both sides of the lamb loin chops evenly with kosher salt and ground black pepper.
2
Heat the olive oil in a pan over medium-high heat.
3
Place the lamb chops in the pan and brown them on both sides until golden, taking about 2-3 minutes per side.
4
After browning the lamb, lower the heat to medium-low.
5
Add the unsalted butter, dried rosemary, dried thyme, and minced garlic to the pan. Stir until the butter melts.
6
Pour the red wine into the pan and allow it to simmer for around 10 minutes, or until the lamb reaches an internal temperature of 145°F.
7
Serve the lamb right away, after letting it rest for a few minutes. Drizzle the red wine sauce from the pan generously over each chop before serving.
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Health Info
Macros
2g
CARBS
50g
FAT
26g
PROTEIN
Allowed on these diets
KETO
PALEO
MEDITERRANEAN
LOW CARB
GLUTEN FREE
Contains these allergens
MILK
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2
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Succulent Oven-Finished Lamb Loin Chops
Frequently Asked Questions
How do I avoid overcooking my lamb chops?
What are the best seasonings for lamb chops?
Should I trim the fat off the lamb chops?
How long should I marinate the lamb chops for?
Should I use fresh or dried herbs?
Should lamb chops be cooked at high heat?
Is it safe to eat pink lamb chops?
Can I cook lamb chops from frozen?
Do I need to rest the lamb chops after cooking?
How can I add a smoky flavor to the lamb chops?