Ingredients with Measurements:
- 4 lamb chops (1 inch thick)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 1 cup red wine
- 1 cup beef broth
- 2 sprigs fresh thyme
- Salt and pepper to taste
Special equipment needed:
- Cast iron skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season lamb chops with salt and pepper on both sides.
3. Heat olive oil in a cast iron skillet over medium-high heat.
4. Add lamb chops to the skillet and cook for 3-4 minutes on each side until browned.
5. Transfer the skillet to the oven and cook for an additional 8-10 minutes or until the internal temperature reaches 145°F 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 butter over medium heat.
8. Add shallot and cook until softened, about 2-3 minutes.
9. Pour in red wine and beef broth, and add thyme sprigs.
10. Bring the mixture to a boil and let it simmer until the liquid has reduced by half, about 10-15 minutes.
11. Remove the thyme sprigs and season the sauce with salt and pepper to taste.
12. Serve the lamb chops with the red wine reduction sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of lamb chops: 145°F for medium-rare
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Protein: 26g
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Sodium: 350mg
Substitutions for ingredients:
- Lamb chops can be substituted with beef or pork chops.
- Beef broth can be substituted with chicken or vegetable broth.
- Thyme can be substituted with rosemary or sage.
Variations:
- Add chopped garlic to the shallot mixture for extra flavor.
- Use balsamic vinegar instead of red wine for a tangy reduction sauce.
- Add sliced mushrooms to the sauce for a heartier dish.
Tips and tricks:
- Let the lamb chops rest for at least 5 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 use a cast iron skillet for even cooking and a nice sear on the lamb chops.
Storage instructions:
Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat lamb chops in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the lamb chops on a bed of mashed potatoes or roasted vegetables for a beautiful presentation.
Garnishes:
Garnish with fresh thyme sprigs or chopped parsley for a pop of color.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or a simple green salad would all pair well with this dish.
Troubleshooting advice:
If the red wine reduction sauce is too thin, let it simmer for a few more minutes until it has thickened to your desired consistency.
Food safety advice:
Make sure to cook the lamb chops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Lamb chops with red wine reduction is a classic French dish that has been enjoyed for centuries.
Flavor profiles:
The lamb chops are savory and tender, while the red wine reduction sauce adds a rich and tangy flavor.
Serving suggestions:
Serve with a side of roasted vegetables or a simple green salad for a complete meal.
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Taste: Savory, Rich, Tangy, Herbaceous, Earthy