Lamb Chops in Red Wine

Valentine’s Day is fast approaching, and you might be tempted to celebrate with dinner at a nice restaurant like so many other people. But why go out and fight the lines and crowds when you can have a goumet meal at home without much effort? Here’s an easy lamb chop recipe you can cook together and have on the table in 20 minutes. Your welcome :)

Lamb Chops in Red Wine

8 Leatherwood Creek lamb chops, 1 inch thick, about 7 ounces each

1 tsp salt

1/2 tsp pepper

2 Tbs butter

2 Tbs olive oil

1/2 cup dry red wine

1 tsp dried thyme

2 Tbs chopped parsley

Heat 1 Tbs olive oil and 1 Tbs butter in large skillet over medium high heat. Sear chops about 5-6 minutes per side, or to desired doneness. Medium rare is best for lamb. Remove to plate and keep warm. Add wine and thyme to pan. Boil over high heat, scraping up browned bits, until reduced to about 2 Tbs. Add parsley. Pour sauce over chops.

Serving suggestions: Risotto, crusty bread, roasted broccoli, and my favorite wine with lamb is a Shiraz.

Grilled Lamb Chops

Our beastly hot and humid summer here in Tennessee doesn’t want to give up. With temperatures still in the mid 90s (but at least lower humidity) my passion for fall soups and stews has been put on hold. It’s just too hot to eat those fall favorites. Instead of heating up the kitchen, we’re still grilling and enjoying dinner on the deck as it cools down in the evening. Lamb chops are quick and easy, requiring very little other than a quick sear on the grill. Here’s my go-to lamb chop recipe.

Grilled Lamb Chops with Oregano and Lemon

(For 4 people)

1/2 cup olive oil

1 large handful chopped fresh oregano

1/2 teaspoon sea salt

1/2 teaspoon red pepper flakes

8 Leatherwood Creek lamb chops

1 lemon, sliced

Combine the oil, oregano, salt and pepper flakes. Pour over the lamb chops and turn to coat, then add lemon. Marninate at room temperature for 1 hour or cover and refrigerate for several hours. Bring to room temperature before grilling. Preheat grill to hot and grill 4 inches or so from heat, allowing 3-5 minutes per side, depending on thickness.