Seared Lamb Loin Chops with a Red Wine Garlic Reduction


Lamb loin chops are tender, delicious, and a perfect protein for a holiday dinner with your special someone.

The biggest trick to doing lamb right is to accept and embrace that it is best eaten rare. This is not a protein for those who like their meat grey. Sear it quickly to develop flavor, let rest to retain juices, and eat when it it still red throughout to get the best bite.

A red wine reduction is the perfect simple sauce to pour over top. Pan juices, garlic, and red wine are all that you need to create a deep sauce with rich flavor that perfectly compliments the meat.

To help the lamb shine, pair it with a simple vegetable and hearty grain. I did boiled white asparagus with lemon and a farro mushroom risotto. It’s a healthy, delicious, and restaurant quality meal that will make you want to stay in more often.


Seared Lamb Loin Chops with a Red Wine Garlic Reduction (Serves 4)

  • 8 Lamb Loin Chops with fat tips trimmed
  • 1 tbsp dried thyme
  • 1.5 cups Red Wine
  • 4 cloves garlic, cut into 1/4″ slices
  • Salt
  • Pepper
  • 1 tbsp chopped parsley for garnish
  1. Heat caste iron skillet on high until it starts to smoke.
  2. Season chops with thyme, salt, and pepper.
  3. Place into pan with plenty of space between them. This may mean doing two batches.
  4. Throw in garlic.
  5. Sear for 2-3 minutes or until a brown crust is formed.
  6. Flip with tongs and sear on the opposite side for 1-2 minutes.
  7. Remove the chops from the pan to a cutting board to rest.
  8. Turn heat down to medium/low and immediately pour in wine (it will sizzle like mad). Whisk quickly, scraping browned bits and garlic from the bottom of the pan, until the wine has reduced to slightly thickened sauce. *Note: If you over reduce the sauce, whisk in water 1 tsp at a time.
  9. Remove sauce from the heat.
  10. Serve sauce over chops with a grain or puree. Garnish with parsley.


3 thoughts on “Seared Lamb Loin Chops with a Red Wine Garlic Reduction

  1. Nice, simple yet lush recipe Pippa. Entirely agree about the rare thing. I would probably add the thyme to the sauce rather than the meat, but that’s just me. Another winnah!

    • Jeffle,

      Glad you like it! I prefer to use the thyme first on the meat because it seasons the meat but also adds a ton of great flavor to the pan that get incorporated into the sauce in a way that they wouldn’t if it was just sprinkled it.


  2. Pingback: 2 “Bag Lunch” Sandwiches That Are Way Better Than Buying Out | PippaCooks

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