Name: Pan Seared Lamb Chops with Red Wine Reduction
Yield: 4 people
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

Pan Seared Lamb Chops with Red Wine Reduction

Servings

4 people

Servings

4 people

Pan Seared Lamb Chops with Red Wine Reduction

Servings

4 people

Servings

4 people

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

Servings: people

Units:

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.