Lamb Chops with Red Wine-Glazed Spring Vegetables

Lamb Chops with Red Wine-Glazed Spring Vegetables

Serves 4

This elegant but easy main course works well with lamb loin or shoulder chops, so use whichever cut you prefer. Just keep in mind that shoulder chops are a bit larger, so you'll likely need just one per portion.

  • 4 carrots, cut into (1-inch) chunks
  • 8 single lamb rib chops (about 1 3/4 pounds)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 shallots, finely chopped
  • 1 sprig thyme
  • 1 cup low-sodium chicken broth
  • 3/4 cup red wine
  • 1 cup thawed frozen or fresh peas
  • 8 green onions, cut crosswise into (3-inch) pieces
  • 2 tablespoons unsalted cold butter, cut into small pieces
  • 1 teaspoon sugar
  • 2 cups baby spinach
You must be signed in to use shopping lists. Sign in or create account

Bring a medium pot of salted water to a boil, add carrots and cook until just tender, 3 to 4 minutes. Drain, rinse in cold water and drain again; set aside. Meanwhile, season lamb chops all over with salt and pepper. Heat oil in a large skillet over medium-high heat, arrange four of the lamb chops in skillet and cook, flipping once, until deep golden brown and cooked to desired doneness, about 5 minutes; transfer to a large plate, tent with foil and set aside. Repeat process with remaining lamb chops.

Add shallots and thyme to skillet and cook until just softened, 2 to 3 minutes. Carefully add broth and cook, scraping up any browned bits, until reduced by three-quarters, about 5 minutes. Add wine and simmer vigorously until reduced by half, about 5 minutes more. Add peas, onions, carrots, butter and sugar and cook, tossing often, until tender and glazed, 3 to 4 minutes; discard thyme. Remove skillet from heat, add spinach and toss gently to wilt. Spoon vegetables and sauce onto four large plates, top with lamb chops and serve.

Nutritional Info: 
Per Serving:460 calories (170 from fat), 19g total fat, 8g saturated fat, 145mg cholesterol, 260mg sodium, 19g carbohydrate (5g dietary fiber, 7g sugar), 45g protein

Recipe Discussion