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.