Pan Seared Lamb Chops with Red Wine Garlic Sauce

• Meat

  • 2 lbs Lamb chops

• Produce

  • 4 cloves Garlic
  • 2 tbsp Oregano, fresh

• Condiments

  • 2 tsp Balsamic vinegar

• Baking & Spices

  • 2 tbsp Honey or brown sugar
  • 1/2 tsp Pepper
  • 3/4 tsp Salt

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 3/4 cup Sutter home cabernet sauvignon

• Other

  • 1 Tbsp EVOO, for sauteeing

Found on whitbitskitchen.com

Description

Ingredients

• 2 lbs Lamb Chops
• ¾ Cup Sutter Home Cabernet Sauvignon
• ¼ Cup EVOO
• 4 cloves garlic, chopped
• 2 Tsp Balsamic Vinegar
• 2 Tbsp Fresh Oregano, chopped
• ½ Tsp Pepper
• ¾ Tsp Salt
• 2 Tbsp Honey or Brown Sugar
• 2 Tbsp Butter, optional
• 1 Tbsp EVOO, for sauteeing

Directions

• The night before, or at least 12 hours before cooking, mix all of the ingredients except for the lamb and sugar in a bowl. Pour the marinade into a gallon size freezer bag. Add the lamb. Mix and put in fridge to marinate.
• Remove the lamb chops from the marinade, reserving the marinade. Heat a heavy bottom skillet on medium high. Add the EVOO. Add the lamb chops to the pan, and saute for 3 minutes, then turn over and saute for 4 minutes. Be sure not to overcrowd the pan.
• Remove the lamb chops from the pan, and set on a plate. Add the marinade to the pan and bring to a rolling boil for 3-4 minutes. Simmer for another 4-5 min. Taste, and add butter if needed. Depending on how you like your red wine sauce, you can always add more butter and honey.
• Plate lamb chops and spoon the marinade over the chops.