Pan Seared Lamb Chops with Merlot Reduction
One of my new favorite starters to make at home is a pan seared lamb chop. I have been experimenting with different sauces to accompany the chops. I found a recipe for a Port Reduction, but didn’t have Port wine so I replaced it with Merlot and was really happy with the results.
Ingredients & Directions:
- 1 Rack of Lamb, made in to chops & trimmed
- 1 Clove of Garlic, diced
- 1 T plus 1 tsp Olive Oil, divided
- 1/4 tsp Oregano
- 1/4 tsp Parsley
- 1/8 tsp Coriander
- 1/8 tsp Thyme
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 T Butter
- 2 T Onion (or Shallot), minced
- 1/4 C Merlot
- 1/4 C Chicken Stock
- 1 tsp Balsamic Vinegar
Pat the lamb chops dry. Rub both sides with the diced garlic.
In a small bowl, stir together 1 tablespoon of the olive oil, oregano, parsley, coriander, thyme, salt, and pepper.
Smear the paste over both sides of the lamb. (The chops can be set aside for up to 30 minutes, or refrigerated for several hours.)
Heat a heavy skillet over medium-high heat until hot but not smoking. Add the remaining teaspoon of olive oil, and sear the chops 3 minutes on each side, or until just medium-rare. Transfer the chops to a plate, tent with foil, and let rest while preparing the sauce.
Remove the drippings from the skillet. Heat the butter over medium-low heat until the foaming subsides. Add the onions or shallots; sauté until the shallots are translucent and just beginning to turn golden, about 2 minutes. Add the merlot, bring to a boil, and reduce until slightly syrupy, 2 to 3 minutes. Add the stock and vinegar, raise the heat to medium-high, and let reduce by half, 2 to 3 minutes more.
Spoon some of the sauce over the chops and serve.
(Steven)
