Lamb Chops With Thyme & Red Wine
I wouldn't think of making roast beef, pot roast, beef stew, or osso buco without thyme. I also use it on steaks and chops as in the below recipe for lamb, which in my opinion, has the best affinity for thyme.
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | x |
lamb rib chops
|
*
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | cup |
red wine
|
*
|
| 2 | tablespoons |
butter
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | x |
lamb rib chops
|
*
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 118 | ml |
red wine
|
*
|
| 3E+1 | ml |
butter
cold |
|
Directions
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.
