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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
Ingredients
MAIN
8 SERVINGS
Olive Oil
1 tbsp olive oil
Unsalted Butter
3 tbsp unsalted butter
Dried Rosemary
1 tbsp dried rosemary
Ground Black Pepper
1 tsp ground black pepper
Lamb Loin Chops
3 lbs lamb loin chops
Kosher Salt
1 tbsp kosher salt
Dried Thyme
1 tbsp dried thyme
Garlic
5 cloves garlic
minced
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.
Health Info
Macros
2g
CARBS
50g
FAT
26g
PROTEIN
Allowed on these diets
MEDITERRANEAN
PALEO
LOW CARB
KETO
Contains these allergens
MILK
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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?