Ingredients with Measurements:
- 4 lamb chops
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Cast iron skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the lamb chops with salt and pepper.
3. Heat the olive oil in a cast iron skillet over medium-high heat.
4. Add the lamb chops to the skillet and cook for 3-4 minutes on each side until browned.
5. Transfer the skillet to the oven and bake for 10-12 minutes for medium-rare.
6. Remove the skillet from the oven and transfer the lamb chops to a plate to rest.
7. In the same skillet, melt the butter over medium heat.
8. Add the minced shallot and cook for 1-2 minutes until softened.
9. Pour in the red wine and beef broth, whisking to combine.
10. Bring the mixture to a simmer and cook for 5-7 minutes until reduced by half.
11. In a small bowl, whisk together the cornstarch and 1 tablespoon of water.
12. Pour the cornstarch mixture into the skillet and whisk to combine.
13. Cook for an additional 1-2 minutes until the sauce has thickened.
14. Season the sauce with salt and pepper to taste.
15. Serve the lamb chops with the red wine demi-glace sauce.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Protein: 26g
Carbohydrates: 6g
Fiber: 0g
Sugar: 1g
Sodium: 350mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Shallot can be substituted with onion or garlic.
Variations:
- Add fresh herbs such as thyme or rosemary to the red wine demi-glace sauce for added flavor.
- Substitute lamb chops with beef or pork chops.
Tips and tricks:
- Let the lamb chops rest for 5-10 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the lamb chops are cooked to your desired level of doneness.
- Make sure to whisk the cornstarch mixture well to prevent lumps in the sauce.
Storage instructions:
Store any leftover lamb chops and red wine demi-glace sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb chops in the oven at 350°F for 10-12 minutes until heated through. Reheat the red wine demi-glace sauce on the stovetop over low heat, whisking occasionally, until heated through.
Presentation ideas:
Arrange the lamb chops on a platter and drizzle the red wine demi-glace sauce over the top. Garnish with fresh herbs such as thyme or rosemary.
Garnishes:
Fresh herbs such as thyme or rosemary.
Pairings:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Mashed potatoes or roasted sweet potatoes.
- Crusty bread to soak up the red wine demi-glace sauce.
Suggested side dishes:
- Roasted asparagus with lemon and garlic.
- Creamy mashed potatoes with chives.
- Roasted sweet potatoes with cinnamon and brown sugar.
Troubleshooting advice:
- If the red wine demi-glace sauce is too thin, continue to simmer until it has thickened to your desired consistency.
- If the lamb chops are not browning in the skillet, make sure the skillet is hot enough before adding the lamb chops.
Food safety advice:
- Make sure to cook the lamb chops to an internal temperature of 145°F for medium-rare.
- Always use a clean cutting board and knife when handling raw meat.
- Store any leftover lamb chops and red wine demi-glace sauce in separate airtight containers in the refrigerator for up to 3 days.
Food history:
Demi-glace is a classic French sauce made by simmering beef bones and vegetables for hours to create a rich, flavorful stock. It is then combined with a red wine reduction to create a sauce that is often served with beef or lamb dishes.
Flavor profiles:
The lamb chops are savory and slightly gamey, while the red wine demi-glace sauce is rich and slightly sweet with a hint of acidity from the red wine.
Serving suggestions:
Serve the lamb chops with a side of roasted vegetables and a glass of red wine for a complete meal.
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