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Pan Seared Lamb Chops with Red Wine Reduction

Servings 4 people
Calories 466 kcal

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

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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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