Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

 RECIPES > 

Sign up for FoodReference Weekly Newsletter

..Lamb Recipes pg 1.. ..Aspen Peaks Leg of Lamb.. ..Braised Lamb Shanks.. ..Britta's Sabzi Challow with Lamb.. ..Broiled Lamb Cutlets.. ..Butterflied Leg of Lamb.. ..Butterflied Rack of Lamb.. ..Calypso Lamb Chops with Pears.. ..Caribbean Lamb.. ..Caramelized Lamb Chops.. ..Cedar Roasted Lamb.. ..Cumberland Lamb Chops & Rice.. ..Curried Lamb.. ..Dolmadakia (Stuffed Grape Leaves).. ..Dolmas.. ..Ginger Lamb with Rice.. ..Greek Lamb Chops.. ..Greek Meatballs, Rice Mold.. ..Grilled Minted Lamb Chops.. ..Herbed Leg of Lamb.. ..Honey Glazed Rack of Lamb.. ..Honey and Herb Loin Chops.. ..Indian Lamb Chops & Rice.. ..Irish Lamb Stew.. ..Irish Lamb Stew II.. ..Irish Stew.. ..Italian Style Lamb Stew.. ..Kashmiri Lamb Meatballs.. ..Lamb Alla Roma.. ..Lamb Burgers with Avocado.. ..Lamb Chops with Mint Pan Sauce.. ..Lamb Chops, Rosemary & Lime.. ..Lamb Chops with Thyme.. ..Lamb Cutlets w/Garlic Spinach.. ..Lamb Fricassee with Onions.. ..Lamb Kabobs with Rice.. ..Lamb with Quinces.. ..Lamb Sirloin with Hazelnuts.. ..Lamb Stew.. ..Lamb Stew 2.. ..Lamb Stew with Rice.. ..Layered Rice and Lamb.. ..Leg of Lamb, Stuffed..

. Home . . Recipes . . About & Contact . . Links .

 

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.
 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com