Herbed Lamb Chops with Pinot Noir Glaze Recipe

I made this the other night for the boyfriend, and he loved it.  I served it over parmesan risotto and roasted asparagus.  It was so good!
I used lamb chops instead of a rack, which I am sure would be just as delish.  I also didn’t have any of the fresh herbs, so I used dry instead.
The original recipe calls for lamb necks to make the sauce, which I omitted as well.  The sauce was super rich and had great flavor.  You can use any dry red wine to make the sauce, just make sure you save some for drinking!
1 tablespoon vegetable oil
1 onion chopped
1 large carrot, chopped
4 large garlic cloves, chopped
1 tablespoon Herbes de Provence
4 1/3 cups Pinot Noir or other dry red wine
3 cups low-salt chicken broth
1 tablespoon butter, room temperature
2 teaspoons all-purpose flour


1 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh sage
1 tablespoon ground black pepper
5 tablespoons olive oil, divided
2 lbs. lamb chops or rack of lamb
*I used lamb chops and dried herbs instead of fresh and it worked just fine
For sauce:

Heat oil in heavy large Dutch oven over medium-high heat. Sauté onions, carrot, garlic, and Herbes de Provence until vegetables are deep brown. Add wine and broth and bring to a boil, reduce heat to medium-low, and simmer uncovered 30 minutes. Strain into large bowl and return stock to same large pot. Simmer until reduced, about 15 minutes.
Mix butter and flour in small bowl to smooth paste. Whisk paste into stock and simmer until slightly thickened. Season with salt and pepper.
For lamb:

Stir herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together. Sprinkle lamb racks with salt and coat with the herb mixture.
Preheat oven to 350°F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add lamb chops to skillet. Sauté until browned, about 4 minutes per side. Place chops on rimmed baking sheet and roast until medium-rare, about 25 minutes. Drizzle with sauce and serve over risotto.
Recipe Adapted from: Epicurious

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