Herbed Lamb Chops in Port Wine Sauce with Butternut Squash Puree and Sauteed Spinach Recipe Video
Herb Marinated Lamb Chops With A Port Wine Reduction is an amazing dish with the lamb chops marinated in aromatic herbs rosemary and thyme alongwith the wine and mustard. These Herb Marinated Lamb Chops With A Port Wine Reduction are served in the wonderful sauce prepared with the port wine and shallots. The lamb chops will be great when served with butter nut squash puree and sauteed spinach as well.
Summary
Preparation Time1 Hr 0 MinCooking Time20 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Interest GroupExotic
Ingredients
8 Lamb chops
Fresh rosemary(as per taste)
Fresh thyme)(as per taste)
1 clove of garlic
¼ cup of white wine
¼ cup of champagne mustard
cracked black pepper(to taste)
½ cup port wine
2 shallots chopped
½ cup of beef stock (or chicken stock)
Directions
1) Wisk the white wine,garlic and mustard together along with the herbs and thinly sliced garlic.
2) Slather onto the lamb chops. Let the lamb chops sit for 45 minutes to an hour.
3) Take the lamb chops out of the marinade. In a sauce pan put extra virgin olive oil then sear the lamb chops for 5 minutes per side (for rare).
4) Place on a serving platter and keep warm.
5) Meanwhile make the pan sauce. Saute the shallots in olive oil until golden while scraping up the brown bits from the lamb chops.
6) Deglaze the pan with port wine and reduce for about 5 minutes. Then add the stock and reduce for another 5 or 6 minutes.
7) Correct the seasoning and pour the sauce over the lamb chops. The lamb chops will be great served with butter nut squash puree and sauteed spinach.
This video is a creation of chef-ellie-espo. You can visit chef-ellie-espo for complete recipes, and more videos.
2) Slather onto the lamb chops. Let the lamb chops sit for 45 minutes to an hour.
3) Take the lamb chops out of the marinade. In a sauce pan put extra virgin olive oil then sear the lamb chops for 5 minutes per side (for rare).
4) Place on a serving platter and keep warm.
5) Meanwhile make the pan sauce. Saute the shallots in olive oil until golden while scraping up the brown bits from the lamb chops.
6) Deglaze the pan with port wine and reduce for about 5 minutes. Then add the stock and reduce for another 5 or 6 minutes.
7) Correct the seasoning and pour the sauce over the lamb chops. The lamb chops will be great served with butter nut squash puree and sauteed spinach.
This video is a creation of chef-ellie-espo. You can visit chef-ellie-espo for complete recipes, and more videos.
Editors Review
If you are not a traditionalist and are you looking for a main course idea for the holiday season then this lamb chop recipe is indeed an excellent choice! This is not only an easy recipe, but also lamb chops are one of the more affordable lamb cuts which makes it a great choice for entertaining. The lamb chops are marinated in aromatic herbs, wine and mustard, pan seared and served with a sweet, fragrant port wine and shallot sauce accompanied with a gorgeous orange squash puree and garlic flavored sautéedChef
