how to make lamb chop with wine?

Answer 1

My favorite Lamb Chop recipe is from the Food Network. I love that channel!!

Typically I don't like Bobby Flay, but this recipe is AWESOME!!

Braised Lamb Chops en Cazuela with Potato-Artichoke Gratin and Red Wine Reduction
Recipe courtesy Bobby Flay

2 tablespoons olive oil
4 lamb chops, shoulder cut, 1 1/4 inches thick
Salt and freshly ground pepper
1 Spanish onion, coarsely chopped
2 carrots, coarsely chopped
2 stalk celery, coarsely chopped
1 cup red wine
1 cup port
4 cups chicken stock
1 bay leaf
4 fresh thyme sprigs, plus chopped leaves for garnish
2 tablespoons cold butter
Potato-Artichoke Gratin, recipe follows
Parsley, chopped for garnish

Preheat oven to 350 degrees F.
Heat olive oil in a large Dutch oven and sear lamb chops until golden brown on both sides. Remove to a plate. Add onions, carrots, and celery to the pan and cook until the vegetables are golden brown. Add red wine and port and cook until almost reduced.

Add the chops back to the pot, add the stock, bay leaf, thyme, and bring the stock to a boil. Cover the pot, place the pot in the oven, and cook for about 2 hours or until fork tender.

Remove the lamb to a plate, strain into a clean small pot, and cook until reduced to a sauce consistency. Swirl in butter and season with salt and pepper, to taste.

Place a square of Potato-Artichoke Gratin on a large plate, top with a lamb chop and ladle some of the sauce over and around. Garnish with a sprig of fresh thyme and chopped parsley.

Answer 2

This recipe is always a hit when I want to REALLY impress my guests. Do try it. I assure you, you will not be disappointed.

LAMB CHOPS WITH THYME & RED WINE

4 lamb rib chops
Olive oil as needed
Dried thyme as needed
Salt and pepper to taste
Half cup red wine
2 tablespoons cold butter


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.

Answer 3

LAMB CHOPS IN WINE SAUCE

6 lamb chops

SAUCE:

1/4 c. catsup
1/2 c. white wine
1 tsp. A.I. sauce
1/2 c. cut mushrooms
Salt & pepper to taste

Flour chops well. Place in skillet with hot butter and brown well. Combine sauce ingredients and pour over chops. Simmer for 1 hour until meat is tender.

Answer 4

Herbed Marinated Lamb Chops
1/4 cup dry red wine
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon pepper
1 garlic clove, minced
4 bone-in lamb loin chops (1 inch thick)
In a large resealable plastic bag, combine the wine, soy sauce, mint, basil, pepper and garlic; add the lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a meat thermometer should read 160°; well-done, 170°). Yield: 4 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=31044

Answer 5

Marinated Lamb Chops with Fenugreek Cream Curry
Yield: 4 Servings
Marinade:
2 to 3 French-cut racks of lamb, for approximately 16 large or 20 medium-size chops
2 cups white wine
1 cup grainy mustard
2 teaspoons salt

Curry:
4 cups whipping cream
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cayenne pepper
1 cup fresh lemon juice
4 tablespoons canola oil
2 tablespoons crushed garlic
1 teaspoon ground turmeric



Cut chops from the racks of lamb and place in a large bowl. Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours.

In a separate bowl, mix the cream, salt, paprika, cayenne, and lemon juice. In a medium size heavy pot, heat the oil over medium heat. Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute. Add the cream mixture, stir, and cook over low to medium heat for a few minutes. Keep warm until ready to serve.

Meanwhile, preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill. Grill on each side for a couple minutes or until medium-rare. Remove from the heat and either pour the cream curry over the grilled chops or use the cream curry as a dipping curry for the chops.

Answer 6

An easy way to incorporate wine with lamb...

Rub on lamb seasoning (whatever you want to use... black pepper, sage, curry powder, etc etc etc)

Pan sear the lamb (cook til crusty golden brown and desired temp) in a skillet on med-hi heat, reduce heat and add whatever you want with it, sliced onions, garlic, green beans etc etc
After you've cooked everything, just hit it with a little wine (OFF THE HEAT if you're using a gas stove, or on if you want a little flambe) (called deglazing) and swirl it around the pan to get up the good stuff off the bottom. I'd probably use a white wine, i like chablis.
Let it simmer for just a little second and if you want a creamy, easy sauce just swirl in a little cold butter and it'll slightly thicken and make everything all juicy and delicious.
Hope that helps.

Answer 7

You can't make lamb chops from wine. To obtain a lamb chop you need a lamb, and then you need to chop it.

Answer 8

Marinate the meat overnight in HP Sauce / LP Sauce,Worcestershire sauce,garlic,pepper,oil and a glass of wine.
U'll neew to grill the meat on a pan..sear both sides first.
Add chopped onions,garlic,leeks,celery to this meat,saute them together...dust a little flour.
Pour 2 glasses ow with to this and let it simmer till the meat is coooked.Take the meat out from the pan,and reduce this wine will u get the sauce consistency u're lookiing for.....season it with salt...i like mine with a little also to it..goes well with lamb.