Lamb Chops With Red Wine And Rosemary Sauce Recipes

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WINE, BALSAMIC AND ROSEMARY LAMB CHOP LOLLIPOPS



Wine, Balsamic and Rosemary Lamb Chop Lollipops image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

1/2 cup dry red wine
2 cloves garlic, smashed
2 sprigs rosemary, plus a few more for garnish
2 tablespoons balsamic vinegar
2 tablespoons olive oil, plus more for the pan
8 small lamb chops, Frenched (about 1 3/4 pounds)
2 tablespoons honey
Kosher salt and freshly ground black pepper

Steps:

  • Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic and olive oil, and let cool to room temperature.
  • Place the lamb chops in a large resealable plastic bag and cover with the cooled marinade. Refrigerate for 1 to 2 hours.
  • Remove the chops from the marinade and pour the marinade into a small saucepan along with the honey. Bring the mixture to a brisk simmer and reduce until slightly syrupy, 5 to 10 minutes.
  • Meanwhile, pat the lamb chops dry and sprinkle all over with salt and pepper. Heat a large grill pan over medium-high until very hot. Lightly brush with oil.
  • Grill the chops, turning once, for 3 to 3 1/2 minutes per side for medium.
  • Serve the chops garnished with rosemary sprigs and drizzled lightly with the reduced marinade.

LAMB CHOPS WITH RED WINE



Lamb Chops with Red Wine image

These Lamb Chops with Red Wine turned out to be the best I've ever made. Rosemary, garlic, and red wine came together ever so beautifully to create this dish with so much character and loads of depth. (Partnership with Panasonic)

Provided by Passionate About Baking

Categories     Low-Carb     Date Night     Valentine's Day     Shellfish-Free     Full Meal     Weekend Project     Gluten-Free     Egg-Free     Soy-Free     Microwave     Fridge     Peanut-Free     Tree Nut-Free     Grain-Free     Tomato-Free     Stove     Microwave

Time 4h30m

Yield 2

Number Of Ingredients 13

750 gram Lamb Chop
4 tablespoon Extra-Virgin Olive Oil
1/3 cup Shiraz
1 teaspoon Worcestershire Sauce
2 tablespoon Red Wine Vinegar
to taste Fresh Rosemary
5 clove Garlic
to taste Smoked Sea Salt
to taste Ground Black Pepper
1 tablespoon Clarified Butter
2 tablespoon Honey
to taste Fresh Rosemary
6 clove Garlic

Steps:

  • Whisk Extra-Virgin Olive Oil (4 tablespoon), Shiraz (1/3 cup), Worcestershire Sauce (1 teaspoon), Red Wine Vinegar (2 tablespoon), Fresh Rosemary (to taste), Garlic (5 clove), Smoked Sea Salt (to taste) and Ground Black Pepper (to taste) for the marinade.
  • Pat dry the Lamb Chop (750 gram) rub in the marinade gently. Leave covered in the fridge for at least 4 to 6 hours, better still overnight.
  • Heat the Clarified Butter (1 tablespoon) in a heavy bottom pan.
  • Over high heat, sear the chops on both sides. Pour over the marinade and drizzle with Honey (2 tablespoon). Let the marinade bubble and reduce a little.
  • Transfer to a heatproof casserole. Cook in the Panasonic Microwave Oven covered on high power for 5 minutes or until done.
  • Return to the pan, throw in Fresh Rosemary (to taste) and Garlic (6 clove). Cook until the wine reduces to a nice thick sauce and coats the chops. Taste and adjust seasoning if required.
  • Serve and enjoy with a sautéed broccoli salad, grilled onion rings and fresh rocket greens. Of course a glass of Shiraz on the side! Cooking results may vary depending on microwave oven used.

Nutrition Facts : Calories 773 calories, Protein 29.4 g, Fat 66.5 g, Carbohydrate 12.7 g, Sodium 139.2 mg, SaturatedFat 25.0 g, TransFat 2.5 g, Cholesterol 140.0 mg, Sugar 9.0 g, Fiber 0.2 g, UnsaturatedFat 27.3 g

LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE



Lamb Chops With Red Wine and Rosemary Sauce image

This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.

Provided by Expat in Holland

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

8 lamb chops, fat trimmed
salt & fresh ground pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 garlic cloves, minced
1 large shallot, finely chopped
3/4 cup dry red wine
1 teaspoon fresh rosemary, minced
1 tablespoon fresh parsley, chopped
3/4 cup chicken broth or 3/4 cup chicken stock
1 teaspoon butter
1 teaspoon flour
2 teaspoons Dijon mustard
3 tablespoons heavy cream

Steps:

  • Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
  • Add the oil to the skillet. Add chops to the pan cook 4 minutes.
  • Turn chops over and cook 3 minutes longer.
  • Remove chops from the skillet and set aside in a warm place.
  • Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
  • Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
  • Simmer over high heat until syrupy. That will take about 3 minutes.
  • Add the chicken broth and continue to simmer until sauce is reduced by about half.
  • Combine butter and flour in a cup (beurre manie).
  • Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
  • Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
  • Remove sauce from heat.
  • Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
  • Serve Immediately.

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE



Lamb Chops with Garlic-Rosemary Sauce image

Provided by Food Network

Categories     main-dish

Time 6m

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves
4 lamb shoulder chops (each about 3/4-inch thick)
Salt and freshly ground black pepper
2 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
1/2 cup chicken stock
1 tablespoon butter

Steps:

  • Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

ROSEMARY GARLIC GRILLED LAMB CHOPS



Rosemary Garlic Grilled Lamb Chops image

A tasty way to prepare economical cuts of lamb chops and steaks! Tenderise and infuse them with flavour with a delicious marinade then grill to perfection on the BBQ (or stove). Marinade for at least 2 hours, preferably overnight (no longer than 24 hours). Update: This is (was!) a tart marinade and following feedback from some readers by email and from a friend, I have tweaked the recipe slightly to take the edge off the vinegar. :) Resounding feedback all round!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Grilling

Time 15m

Number Of Ingredients 10

600 - 800 g / 1.2 - 1.6lb lamb chops ((4 - 8, depending on size))
Oil (, for cooking, if required)
2 1/2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 tbsp honey
3 garlic cloves (, minced)
1 1/4 tsp finely chopped fresh rosemary ((or 1 tsp dried rosemary))
1/2 tsp dried thyme
3/4 - 1 tsp sea salt
Black pepper

Steps:

  • Mix Marinade ingredients in a bowl until salt dissolves. Add lamb, mix to coat, then marinate at least 2 hours, preferably overnight, up to 24 hours.
  • Brush BBQ bars with oil if required (Note 1) and heat to medium high (or heat 1/2 tbsp oil in skillet on stove on medium high).
  • Cook lamb to your taste. I had 4 x 150g/5oz lamb loin chops about 2cm/3/4" thick and 3 minutes on each side = medium. I also cooked smashed garlic cloves and rosemary sprigs for garnish.
  • Transfer lamb to plate, cover loosely with foil and rest for 5 minutes.
  • Serve with sides of choice!

Nutrition Facts : ServingSize 161 g, Calories 313 kcal, Carbohydrate 0.8 g, Protein 42.3 g, Fat 14.5 g, SaturatedFat 4.4 g, Sodium 349 mg, UnsaturatedFat 10.1 g

LAMB SHOULDER CHOPS WITH RED WINE



Lamb Shoulder Chops with Red Wine image

Provided by Alton Brown

Categories     main-dish

Time 7h30m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons vegetable oil
4 (8 to 12-ounce) lamb shoulder blade chops
16 ounces red wine blend, plus 1 tablespoon (recommended: Syrah, Grenache or Mourvedre)
4 large sprigs fresh rosemary, plus 1 teaspoon chopped leaves
3 ounces dried plums, finely chopped
3 ounces dried apricots, finely chopped
2 tablespoons unsalted butter, chilled and cut into several small pieces
Kosher salt
Freshly ground black pepper

Steps:

  • Put a 10-inch straight-sided saute pan over medium heat for 5 minutes. Toss the lamb with the vegetable oil in a medium mixing bowl. When the pan is hot, sear the lamb for 1 minute on each side. Remove to a plate and cool for 3 to 4 minutes. Add the meat to a 1-gallon resealable plastic bag, then pour in the 16 ounces of wine and 4 rosemary sprigs. Remove as much air as possible so that the wine is completely surrounding the meat. Put the bag in a container to prevent leaks and refrigerate for 3 hours.
  • Heat the oven to 250 degrees F.
  • Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover. Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours.
  • Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce.
  • Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan. Set the pan over medium-low heat and add the dried plums and apricots. Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes. Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted. Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary and continue to cook for another minute. Taste and adjust seasoning by adding salt and pepper, if needed.
  • Pour the sauce over the meat and serve immediately.

GRILLED LAMB CHOPS WITH WINE SAUCE



Grilled Lamb Chops with Wine Sauce image

Karen Gorman of Gunnison, Colorado proves you don't need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons finely chopped sweet onion
3 teaspoons olive oil, divided
1 cup dry red wine
1 teaspoon butter
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 cup cherry tomatoes
6 whole unpeeled garlic cloves
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 lamb rib or loin chops (6 ounces each)

Steps:

  • In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.

Nutrition Facts : Calories 262 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 221mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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