Pan Seared Lamb Chops with Red Wine Reduction
By Lisa Shanken
December 6, 2015
Pan Seared Lamb Chops with Red Wine Reduction
Ingredients
- 4 bone-in shoulder lamb chops
- 1 tsp dried rosemary
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp sea salt
- 1/2 tsp Fresh Black Pepper
- 1 + 1/2 tbsp coconut oil
- 1/4 cup Shallots chopped
- 1/2 cup red wine
- 1/2 cup beef stock
- 1 tbsp butter
Instructions
- Sprinkle herbs, garlic, salt, and pepper on both sides of the lamb chops, and let them sit at room temperature for ten minutes.
- Heat 1 tablespoon of coconut oil in a large skillet. Once hot, add the lamb chops and cook on medium high heat for about 3-4 minutes per side. Lamb should have an internal temperature of 130-140 degrees for medium rare meat.
- After seasoning the lamb, place the remaining half tablespoon of coconut oil into a small sauce pan. Add in the shallots and cook 2-3 minutes until translucent.
- Add in the red wine and beef stock and bring to a boil. Once boiling, change to low heat and allow the liquid to reduce to half way. Once reduced, add the butter and remove from heat.
- Pour the reduction sauce on top of the lamb chops and serve.
Notes
Nutrition
Calories: 466kcalCarbohydrates: 5gProtein: 29gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 124mgSodium: 877mgPotassium: 390mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 3.3mgCalcium: 70mgIron: 4.9mg
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Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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