Best 11 Lamb Chops With Red Wine And Rosemary Sauce Recipes

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Lamb chops are succulent, flavorful cuts of meat that can be cooked in a variety of ways. One classic preparation is braising them in a rich, savory sauce. A well-crafted sauce can elevate the lamb chops, tenderizing the meat and adding depth and complexity to the dish. Red wine and rosemary are a classic combination that pairs perfectly with lamb. The red wine adds a fruity, slightly acidic flavor to the sauce, while the rosemary brings a fresh, herbaceous aroma. When combined with a few simple ingredients, these elements create a delicious, elegant dish that is perfect for a special occasion or a weeknight dinner.

Let's cook with our recipes!

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 AND ROSEMARY



Lamb Chops with Garlic and Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings (1/2 cup sauce)

Number Of Ingredients 10

8 (6-ounce) loin lamb chops, fat trimmed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, smashed
1 cup dry red wine
1 teaspoon minced fresh rosemary leaves
1 cup chicken broth, low-sodium canned
2 tablespoons unsalted butter, cut into bits
2 teaspoons whole-grain mustard
2 tablespoons heavy cream

Steps:

  • Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
  • Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
  • Serve 2 chops per person with the sauce.

Nutrition Facts : Calories 488 calorie, Fat 27 grams, SaturatedFat 11 grams, Carbohydrate 2 grams, Protein 48 grams

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 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

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 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.

GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE



Grilled Lamb Chops With Red Wine, Garlic and Honey Glaze image

Make and share this Grilled Lamb Chops With Red Wine, Garlic and Honey Glaze recipe from Food.com.

Provided by lazyme

Categories     Lamb/Sheep

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup dry red wine
1/4 cup olive oil
3 tablespoons fresh oregano, chopped
2 tablespoons garlic, minced
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 (1/3 lb) lamb loin chops, 1 1/4-inch-thick (about 2 1/2 pounds total)
2 tablespoons honey

Steps:

  • Mix first 7 ingredients in large glass baking dish.
  • Arrange lamb chops in single layer in dish; turn to coat.
  • Cover and refrigerate at least 2 hours, turning and basting often.
  • (Can be prepared 1 day ahead; keep chilled.)
  • Prepare barbecue (medium-high heat).
  • Transfer lamb to plate.
  • Mix honey into marinade.
  • Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.

Nutrition Facts : Calories 1126.8, Fat 93.4, SaturatedFat 37.1, Cholesterol 221.7, Sodium 461.9, Carbohydrate 11.8, Fiber 0.5, Sugar 9, Protein 49.3

LAMB CHOPS WITH MUSHROOM WINE SAUCE



Lamb Chops with Mushroom Wine Sauce image

Categories     Lamb     Mushroom     Sauté     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 11

1 tablespoon olive oil
two 1/2-inch-thick lamb shoulder chops (about 1 pound total), patted dry
2 large garlic cloves, minced
1/2 small onion, chopped fine (about 1/4 cup)
1/4 pound mushrooms, sliced
1 tablespoon soy sauce
1 tablespoon red-wine vinegar
1/2 cup dry red wine
1/4 teaspoon dried thyme, crumbled
1 teaspoon cornstarch dissolved in 1/2 cup water
1 tablespoon minced fresh parsley leaves

Steps:

  • In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
  • Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

LAMB CHOPS IN A RED WINE OLIVE MARINADE



Lamb Chops in a Red Wine Olive Marinade image

Fantastic, succulent lamb chops for the grill. My husband's specialty. Recipe inspired by Rob Rainford. Marinating time not included in cook time.

Provided by LizzieBug

Categories     Lamb/Sheep

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/3 cup fresh rosemary, chopped
3 tablespoons extra virgin olive oil
10 garlic cloves, minced
2 tablespoons black olives, minced or 2 tablespoons tapenade
1 teaspoon fresh ground black pepper
1 cup red wine
12 lamb loin chops, trimmed

Steps:

  • Blend rosemary, olive oil, garlic, tapenade or olives, pepper and wine in a blender or food processor until smooth.
  • Reserve 1/4 of the marinade and pour the remainder over the lamb chops.
  • Let the chops marinate in the refrigerator for 45 minutes to 1 hour.
  • 20 minutes before grilling, take chops from the refrigerator and allow to come to room temperature.
  • Preheat the grill to 450°F
  • Season chops with salt and pepper and sear on the grill for about 2 minutes per side.
  • Lower heat slightly and continue cooking, turning and basting with remaining marinade occasionally for another 5 to 10 minutes until the chops are done to your liking.
  • Remove from grill, tent with foil and let rest for 5 minutes.

Nutrition Facts : Calories 1043.4, Fat 86.7, SaturatedFat 35, Cholesterol 210.9, Sodium 195, Carbohydrate 5.1, Fiber 0.8, Sugar 0.4, Protein 47.2

LAMB CHOPS WITH ROSEMARY AND PORT WINE SAUCE



Lamb Chops With Rosemary and Port Wine Sauce image

I don't remember where I found this recipe, but I have been preparing it for years and never follow a recipe. All measurements are approximate. I generally serve this with a white and wild rice mix, or couscous. It also goes well with hot buttered noodles.

Provided by Skypoodle

Categories     Lamb/Sheep

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

2 lamb chops, round bone shoulder chops
1/4 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon dried rosemary leaves or 1 tablespoon fresh rosemary leaf, preferred
2 tablespoons olive oil
2 tablespoons butter
1 cup ruby port
4 ounces heavy cream
cooked couscous or cooked noodles

Steps:

  • Preheat oven to 200°F.
  • Season the both sides of the chops with salt, pepper and garlic. Press seasoning into the meat with your fingers.
  • Heat a heavy skillet and heat olive oil and butter until the butter stops foaming. Add the rosemary leaves and the lamb chops to the hot pan.
  • Pan sear the chops over high heat to brown on both sides, approximately 3 minutes per side. Remove the chops to an ovenproof dish, cover loosely with foil and place in the preheated oven for 5 to 10 minutes to keep warm.
  • Keeping the skillet over medium high heat, deglaze with the port and scrape up any "crunchy bits". Reduce the wine by half and stir in the heavy cream. Return the sauce to a boil and reduce for a couple minutes, until the cream coats the back of your spoon.
  • Serve the chops with rice, couscous or buttered noodles and spoon the sauce over.

Nutrition Facts : Calories 917.2, Fat 72.5, SaturatedFat 34.1, Cholesterol 182.5, Sodium 625, Carbohydrate 19.4, Fiber 0.4, Sugar 9.3, Protein 17.3

Tips:

  • To ensure the lamb chops are cooked evenly, bring them to room temperature before searing. This will help them cook more evenly throughout.
  • Use a heavy-bottomed skillet or griddle to sear the lamb chops. This will help to create a nice crust on the outside while keeping the inside tender and juicy.
  • Sear the lamb chops over high heat for 2-3 minutes per side, or until they are browned and cooked to your desired doneness.
  • To make the red wine and rosemary sauce, use a good quality red wine that you enjoy drinking. A full-bodied red wine, such as a Cabernet Sauvignon or Merlot, will work well.
  • Fresh rosemary is best for this sauce, but you can also use dried rosemary if you don't have any fresh on hand.
  • Let the sauce simmer for at least 15 minutes to allow the flavors to meld together.
  • Serve the lamb chops with the red wine and rosemary sauce, along with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This recipe for lamb chops with red wine and rosemary sauce is a delicious and elegant dish that is perfect for a special occasion. The lamb chops are seared to perfection and then simmered in a flavorful red wine and rosemary sauce. The result is a tender and juicy lamb chop that is bursting with flavor. Serve this dish with your favorite sides for a complete and satisfying meal.

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