Lamb chops with red wine jus: Succulent bite for a Valentine’s feast

Need some last-minute Valentine’s Day dinner ideas? Why not prepare juicy lamb chops with red wine jus as a surprise for your Valentine’s date? These chops are loaded with incredible flavours and so succulent that each bite will release a burst of flavour on your taste buds.

The combination of red wine, rosemary and parsley infuse the chops with so much flavour. Chicken broth further adds taste to the party. And finally, the beurre manié makes the sauce deliciously creamy.

Prepare these lamb chops in less than an hour and see how much your Valentine’s date enjoys the meal.

Serving suggestions of lamb chops with red wine jus

For the ultimate taste experience, serve these delightful chops with baked potatoes with a dollop of sour cream. You can also add some roasted veggies and a beetroot salad to make this meal unforgettable.

Let us know in the comments of this recipe if you plan to prepare it.

Lamb chops with red wine jus recipe

5 from 1 vote

Recipe by Asande Mpila
Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Ingredients

8 lamb chops, fat trimmed

½ teaspoon salt and fresh ground pepper

2 teaspoons garlic powder

2 tablespoons olive oil

2 cloves garlic, minced

1 shallot, finely chopped

¾ cup dry red wine

1 teaspoon fresh rosemary, minced

1 tablespoon fresh parsley, chopped

¾ chicken broth or ¾ cup chicken stock

1 tablespoon butter

2 teaspoons flour

2 teaspoons Dijon mustard

3 tablespoons heavy cream

Method

Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
Add the oil to the skillet. Add chops to the pan cook for 4 minutes.
Turn chops over and cook 3 minutes longer.
Remove chops from the skillet and set them aside in a warm place.
Pour off all but 2 teaspoons of fat from the skillet. Add the garlic and shallot. Cook until they become transparent and tender.
Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
Simmer over high heat until syrupy. That will take about 3 minutes.
Add the chicken broth and continue to simmer until the sauce is reduced by about half.
Combine butter and flour in a cup (beurre manié).
Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
Add beurre manié to the sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
Remove sauce from heat.
Plate the chops, two per plate, and add sauce over top.
Garnish with a sprig of rosemary or any garnish.

Notes

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