sauce for lamb chops recipe

Written ByJenny Smyth Posted on
sauce for lamb chops recipe
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The Best sauce for lamb chops recipe

Lamb chops are a staple in many cuisines, and for good reason. They’re tender, flavorful, and pair well with a variety of sauces.

I’ve tried many different recipes over the years, but this one for sauce for lamb chops has become a favorite in our household. The key to this recipe is the balance of flavors – the tanginess of the yogurt, the richness of the olive oil, and the depth of the garlic.

It’s a simple yet elegant sauce that complements the natural flavor of the lamb perfectly. I’ve served it at family gatherings and dinner parties, and everyone always raves about it.

It’s also a great way to add some excitement to a weeknight meal. My kids love helping me make it because they get to press the garlic cloves with the flat side of their knife – it’s a fun little task that they enjoy.

The best part is that it’s incredibly easy to make – just throw all the ingredients into a blender and blend until smooth. It’s a great way to use up any leftover herbs you might have on hand, too.

We always have a batch of these lamb chops in the fridge, ready to be grilled or pan-fried at a moment’s notice. And let me tell you – it’s a game-changer for anyone looking for a healthy meal option that’s still packed with flavor.

Red Wine and Rosemary Sauce for Lamb Chops

Red Wine and Rosemary Sauce for Lamb Chops

4.7 from 1026 votes

This rich and savory red wine sauce is the perfect accompaniment to lamb chops, with fresh rosemary and garlic adding depth and aroma. The sauce reduces to a glossy, flavorful finish that complements the meat’s natural richness.

Prep Time5 mins
Cook Time20 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Sauce

1 cup dry red wine, such as Cabernet Sauvignon
1 cup beef broth, low sodium
2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, finely chopped
2 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2Add the chopped shallots and cook, stirring frequently, until softened and translucent, about 3 to 4 minutes.
3Add the minced garlic and rosemary sprigs to the pan, stirring constantly for 30 seconds until fragrant.
4Sprinkle the flour over the mixture and cook, stirring, for 1 minute to eliminate the raw flour taste.
5Slowly pour in the red wine while whisking continuously to prevent lumps, then add the beef broth.
6Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer, stirring occasionally, until the sauce thickens and reduces by about half, approximately 12 to 15 minutes.
7Remove the rosemary sprigs and whisk in the Dijon mustard and butter until the butter is fully melted and the sauce is smooth.
8Season with salt and pepper to taste, then keep warm until ready to serve over lamb chops.

🔧Equipment

Medium saucepan
Wooden spoon or whisk
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 8g💛Saturated Fat: 4g❤️Cholesterol: 15mg🧂Sodium: 320mg🌾Total Carbs: 6g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 1g

📝Notes

For a deeper flavor, use a full-bodied red wine. If the sauce becomes too thick, thin it with a tablespoon of beef broth at a time.

Watch Video Of How Red Wine and Rosemary Sauce for Lamb Chops Works

I love serving this sauce at family gatherings because it’s easy to make ahead and reheats beautifully in the microwave or on the stovetop.

We like to serve it over grilled lamb chops or as a dip for pita bread or vegetables.

The best part is that it’s incredibly easy to customize – simply add your favorite herbs or spices to give it an extra boost of flavor.

❓ Frequently Asked Questions About Red Wine and Rosemary Sauce for Lamb Chops

1.

What type of lamb chops should I use for this recipe?
You can use either bone-in or boneless lamb chops for this recipe. If you’re using bone-in chops, make sure to remove any excess fat before cooking.

2.

Can I make this sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

3.

How do I know when my lamb chops are cooked through?
Use a meat thermometer to check the internal temperature of your lamb chops. They should reach an internal temperature of at least 145°F (63°C) for medium-rare.

4.

Can I substitute Greek yogurt with regular yogurt?
Yes, you can use regular yogurt as a substitute, but keep in mind that it will affect the flavor slightly.

5.

How do I serve this sauce?
This sauce is great served hot over grilled or pan-fried lamb chops, or as a dip for pita bread or vegetables.

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