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Lamb Chops with Red Wine-Glazed Spring Vegetables

Serves 4
Time 45 min
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.
Ingredients
  • 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 fresh 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 cold unsalted butter, cut into small pieces
  • 1 teaspoon sugar
  • 2 cups baby spinach
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 fresh 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 cold unsalted butter, cut into small pieces
  • 1 teaspoon sugar
  • 2 cups baby spinach