Description

A quick and elegant recipe featuring tender lamb chops with a fragrant herb crust and a rich red wine sauce, perfect for a cozy yet impressive meal in about 30 minutes.

Ingredients

Scale

1 pound lamb chops (rib or loin chops preferred)
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped
2 garlic cloves, minced
3 tablespoons olive oil (divided)
Salt and freshly ground black pepper, to taste
1 cup red wine (dry, full-bodied like cabernet sauvignon or merlot)
2 shallots, finely chopped
1/2 cup beef or vegetable broth
2 tablespoons butter (divided)
Optional: Dijon mustard (for spreading on lamb before herb crust)
Optional: Lemon zest (to sprinkle in herb mixture)

Instructions

In a small mixing bowl, combine rosemary, thyme, parsley, minced garlic, and 2 tablespoons olive oil. Stir until herbs are evenly coated and set aside.
Pat lamb chops dry with paper towels. Season both sides generously with salt and pepper. Optionally, spread a thin layer of Dijon mustard on one side of each chop.
Press the herb mixture firmly onto one side of each lamb chop to form a thick, even crust.
Heat a cast iron skillet over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking.
Place lamb chops crust-side down in the skillet. Sear without moving for 3-4 minutes until golden brown and fragrant. Flip and sear the other side for 3 minutes for medium-rare (internal temp ~135°F/57°C). Adjust time for preferred doneness.
Transfer chops to a warm plate, loosely cover with foil, and rest for 5 minutes to redistribute juices.
In the same skillet, reduce heat to medium and add 1 tablespoon butter. Sauté shallots until soft and translucent, about 2 minutes.
Pour in red wine and broth, scraping up browned bits from the pan. Simmer and reduce by half, about 8-10 minutes, until slightly thickened.
Whisk in remaining 1 tablespoon butter for a velvety finish. Season sauce with salt and pepper to taste.
Serve lamb chops topped with the red wine sauce and garnish with fresh herbs if desired.

Notes

Pat lamb dry before seasoning to ensure a good crust. Avoid overcrowding the pan to maintain crispiness. Use fresh herbs for best flavor. Rest meat after cooking to keep it juicy. Simmer sauce gently to avoid bitterness. For dairy-free, substitute butter with olive oil or vegan butter. Sauce can be made ahead and reheated gently.

Prep Time: 13 minutes
Cook Time: 18 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 lamb chop with sau
Calories: 375
Sugar: 2
Sodium: 350
Fat: 26
Saturated Fat: 8
Carbohydrates: 5
Fiber: 1
Protein: 32

Keywords: lamb chops, herb crust, red wine sauce, quick dinner, easy lamb recipe, weeknight meal, rosemary, thyme, parsley, garlic, seared lamb