LAMB CHOPS WITH THYME & RED WINE
See also: Article on Thyme
4 lamb rib chops
Olive oil as needed
Dried thyme as needed
Salt and pepper to taste
Half cup red wine
2 tablespoons cold butter
I never measure the thyme for this dish but simply “eyeball” it.
Brush the chops with olive oil and sprinkle them with dried thyme, salt and pepper.
Heat up a sauté pan, add olive oil, and when it just starts to smoke add the chops.
Sear them on each side and set aside.
Pour out the excess oil if desired and deglaze the pan with the red wine.
Sprinkle the wine with more dried thyme.
Reduce the wine by half.
Return the chops to the pan and add the butter.
Serve the chops as soon as the butter has melted into the sauce.
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