Lamb Chops With Blackberry Red Wine Sauce Recipes

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SKINNY LAMB CHOPS WITH BLACKBERRY-RED WINE SAUCE



Skinny Lamb Chops with Blackberry-Red Wine Sauce image

58% less sat fat • 59% fewer calories than the original recipe. Here's a recipe for a special dinner. The fruit sauce is impress-your-guests lovely but oh, so easy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

2 teaspoons oil
1 large pear, peeled, cored, and coarsely chopped (about 1 1/3 cups)
1/4 cup sliced green onions
1/8 teaspoon ground cloves
1 cup fresh blackberries or frozen organic blackberries, thawed
1 tablespoon red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 (4 to 5 oz) lamb rib chops, cut 1 inch thick, or eight 3-ounce lamb loin chops, cut 1 inch thick

Steps:

  • For sauce: In a large skillet, heat oil over medium heat. Add pear, green onions, and cloves; cook about 3 minutes or just until pear is tender.
  • Add blackberries; reduce heat. Cook for 3 minutes, stirring often; remove from heat. Stir in red wine vinegar. Set aside to cool.
  • In a small bowl, stir together allspice, salt, and pepper. Sprinkle evenly over chops; rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare doneness (145°F) or 15 to 17 minutes for medium doneness (160°F).
  • Serve lamb with sauce.

Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 lamb rib chop plus 1/4 cup sauce, Sodium 200 mg, Sugar 7 g, TransFat 0 g

LAMB SHOULDER CHOPS WITH RED WINE



Lamb Shoulder Chops with Red Wine image

Provided by Alton Brown

Categories     main-dish

Time 7h30m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons vegetable oil
4 (8 to 12-ounce) lamb shoulder blade chops
16 ounces red wine blend, plus 1 tablespoon (recommended: Syrah, Grenache or Mourvedre)
4 large sprigs fresh rosemary, plus 1 teaspoon chopped leaves
3 ounces dried plums, finely chopped
3 ounces dried apricots, finely chopped
2 tablespoons unsalted butter, chilled and cut into several small pieces
Kosher salt
Freshly ground black pepper

Steps:

  • Put a 10-inch straight-sided saute pan over medium heat for 5 minutes. Toss the lamb with the vegetable oil in a medium mixing bowl. When the pan is hot, sear the lamb for 1 minute on each side. Remove to a plate and cool for 3 to 4 minutes. Add the meat to a 1-gallon resealable plastic bag, then pour in the 16 ounces of wine and 4 rosemary sprigs. Remove as much air as possible so that the wine is completely surrounding the meat. Put the bag in a container to prevent leaks and refrigerate for 3 hours.
  • Heat the oven to 250 degrees F.
  • Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover. Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours.
  • Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce.
  • Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan. Set the pan over medium-low heat and add the dried plums and apricots. Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes. Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted. Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary and continue to cook for another minute. Taste and adjust seasoning by adding salt and pepper, if needed.
  • Pour the sauce over the meat and serve immediately.

GRILLED LAMB CHOPS WITH WINE SAUCE



Grilled Lamb Chops with Wine Sauce image

Karen Gorman of Gunnison, Colorado proves you don't need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons finely chopped sweet onion
3 teaspoons olive oil, divided
1 cup dry red wine
1 teaspoon butter
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 cup cherry tomatoes
6 whole unpeeled garlic cloves
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 lamb rib or loin chops (6 ounces each)

Steps:

  • In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.

Nutrition Facts : Calories 262 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 221mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE



Lamb Chops With Red Wine and Rosemary Sauce image

This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.

Provided by Expat in Holland

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

8 lamb chops, fat trimmed
salt & fresh ground pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 garlic cloves, minced
1 large shallot, finely chopped
3/4 cup dry red wine
1 teaspoon fresh rosemary, minced
1 tablespoon fresh parsley, chopped
3/4 cup chicken broth or 3/4 cup chicken stock
1 teaspoon butter
1 teaspoon flour
2 teaspoons Dijon mustard
3 tablespoons heavy cream

Steps:

  • 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 4 minutes.
  • Turn chops over and cook 3 minutes longer.
  • Remove chops from the skillet and set aside in a warm place.
  • Pour off all but 2 tsp of fat from 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 sauce is reduced by about half.
  • Combine butter and flour in a cup (beurre manie).
  • Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
  • Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
  • Remove sauce from heat.
  • Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
  • Serve Immediately.

LAMB CHOPS WITH BLACKBERRY PAN SAUCE AND ARUGULA



Lamb Chops with Blackberry Pan Sauce and Arugula image

A mouthwatering recipe with a jammy pan reduction made with blackberry, shallots, fresh rosemary, and a splash of wine to balance the dish.

Provided by Chef Mary Nolan

Yield 4 servings

Number Of Ingredients 12

8 lamb loin chops, about 2 1/2 pounds
kosher salt for sprinkling, plus 1 teaspoon, divided
freshly ground black pepper
2 tablespoons canola or vegetable oil
1 large shallot, diced (about 1/3 cup)
1/2 teaspoon finely chopped rosemary leaves
1 6 oz. package blackberries, halved (or quartered if very large), divided
1/2 cup red wine
2 tablespoons butter, cut into small pieces
6 cups (about 4 oz.) loosely packed arugula
5 teaspoons freshly squeezed lemon juice
3 tablespoons olive oil

Steps:

  • Preheat oven to 350°. Season lamb chops with a 5-finger pinch of salt on all sides as well as black pepper. Heat a large sauté pan (not non-stick) over high heat and add canola oil. Once the oil shimmers when you tilt the pan (this means it's sizzling hot), add the chops in a single layer (sear in 2 batches, if necessary, to avoid overcrowding the pan). Sear until chops are well browned, and beginning to char around edges, about 3 minutes. Flip and repeat on the other side. Transfer to a baking sheet (reserve pan and drippings) and continue to cook in oven until an instant-read thermometer inserted into thickest part of the chop registers 145° for medium-rare, about 5 minutes.
  • If necessary, pour off excess fat from pan to equal about two tablespoons (this might not be necessary, depending on the fat content of the chops). Add shallot and rosemary to pan over medium-low heat and cook, frequently stirring to scrape up any brown bits on the bottom of the pan, until starting to soften, about 3 minutes. Add about 1 cup of the blackberries (reserving a few for the salad), and cook until softening and releasing their juice, about 3 minutes. Add wine and increase heat to medium. Cook until wine is reduced by half, about 4 minutes. Reduce heat to low and swirl in butter and season with scant 1/2-teaspoon salt.
  • Arrange arugula on a large platter. Mix lemon juice with olive oil in a small bowl with the remaining 1/2-teaspoon salt. Drizzle over arugula and toss gently with reserved blackberries. Place lamb chop on top of the arugula and spoon the pan sauce over the chops and some of the arugula.
  • Pair with a rich and full-bodied Cabernet Sauvignon from Tom Gore Vineyards.

RACK OF LAMB WITH BLUEBERRY SAUCE



Rack of Lamb with Blueberry Sauce image

In this rack of lamb recipe, we're actually roasting the meat over the sauce. And not just any sauce: we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 1h5m

Yield 4

Number Of Ingredients 14

2 (8 bone) racks of lamb, fully trimmed
salt and ground black pepper to taste
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
1 teaspoon minced fresh rosemary
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cumin
⅓ cup sliced shallot
1 pinch salt
1 cup fresh blueberries
1 cup dry red wine
1 pinch ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon butter, or more as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
  • Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
  • Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
  • Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
  • Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
  • Remove lamb to a cutting board to rest about 5 minutes.
  • Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
  • Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.

Nutrition Facts : Calories 831.5 calories, Carbohydrate 10.4 g, Cholesterol 201.8 mg, Fat 62.1 g, Fiber 1.1 g, Protein 44.9 g, SaturatedFat 26 g, Sodium 238.1 mg, Sugar 5 g

LAMB CHOPS WITH MUSHROOM WINE SAUCE



Lamb Chops with Mushroom Wine Sauce image

Categories     Lamb     Mushroom     Sauté     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 11

1 tablespoon olive oil
two 1/2-inch-thick lamb shoulder chops (about 1 pound total), patted dry
2 large garlic cloves, minced
1/2 small onion, chopped fine (about 1/4 cup)
1/4 pound mushrooms, sliced
1 tablespoon soy sauce
1 tablespoon red-wine vinegar
1/2 cup dry red wine
1/4 teaspoon dried thyme, crumbled
1 teaspoon cornstarch dissolved in 1/2 cup water
1 tablespoon minced fresh parsley leaves

Steps:

  • In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
  • Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE



Grilled Lamb Chops With Red Wine, Garlic and Honey Glaze image

Make and share this Grilled Lamb Chops With Red Wine, Garlic and Honey Glaze recipe from Food.com.

Provided by lazyme

Categories     Lamb/Sheep

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup dry red wine
1/4 cup olive oil
3 tablespoons fresh oregano, chopped
2 tablespoons garlic, minced
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 (1/3 lb) lamb loin chops, 1 1/4-inch-thick (about 2 1/2 pounds total)
2 tablespoons honey

Steps:

  • Mix first 7 ingredients in large glass baking dish.
  • Arrange lamb chops in single layer in dish; turn to coat.
  • Cover and refrigerate at least 2 hours, turning and basting often.
  • (Can be prepared 1 day ahead; keep chilled.)
  • Prepare barbecue (medium-high heat).
  • Transfer lamb to plate.
  • Mix honey into marinade.
  • Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.

Nutrition Facts : Calories 1126.8, Fat 93.4, SaturatedFat 37.1, Cholesterol 221.7, Sodium 461.9, Carbohydrate 11.8, Fiber 0.5, Sugar 9, Protein 49.3

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LAMB CHOPS WITH RED WINE AND ROSEMARY - ANDIE MITCHELL
2020-01-04 Season the lamb chops all over with salt and pepper. Place a foil-lined baking sheet in the oven and preheat the oven to 200°F (the pan will preheat as well). In a large cast iron skillet, heat 1 tablespoon olive oil over high heat until very hot. Add half of the lamb chops and cook until a well-browned crust forms, 4 minutes per side.
From andiemitchell.com
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LAMB CHOPS WITH RED WINE SAUCE RECIPE | EAT SMARTER USA
Preheat the oven to 100°C (approximately 200°F). 2. For the lamb, rinse lamb chops, pat dry and season with salt and pepper. Heat 2 tablespoons oil in a pan and sear meat on all sides. Remove lamb from pan and place in a baking dish. Cook …
From eatsmarter.com
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BEST LAMB CHOPS - THERESCIPES.INFO
10 Best Seasoning Lamb Chops Recipes | Yummly top www.yummly.com. Jun 12, 2022Marinated Lamb Chops Best Recipes Australia. soy sauce, paprika, lamb chops, fresh ginger, wholegrain mustard and 3 more. Grilled Lamb Chops Pinch and Swirl. garlic, freshly ground black pepper, lamb chops, olive oil, kosher salt and 1 more. Grilled Lamb Chops …
From therecipes.info
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PAN-SEARED LAMB CHOPS WITH A RED WINE REDUCTION SAUCE
2013-10-15 In a bowl, mix together the olive oil, balsamic vinegar, garlic and cilantro. Season the lamb chops lightly with salt and pepper. Rub the chops with the olive oil mixture and set aside to marinate, for 15-30 minutes. While the lamb marinates, begin the Barbera reduction. In a saute pan, over medium high heat, add enough olive oil to coat the ...
From eristaviwinery.com
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LAMB CHOPS WITH RED WINE SAUCE – BAKED IN THE SOUTH
2021-09-14 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 4 minutes. Turn chops over and cook 3 minutes longer. Remove chops from the skillet and set aside in a warm place. Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook ...
From bakedinthesouth.com
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GRILLED AUSSIE SPRING LAMB CHOPS WITH BLACKBERRIES IN A RED WINE …
2. In a large Ziplock bag, place lamb, marinade and rosemary sprigs, let it marinate overnight. 3. Remove from marinade and squeeze off excess, place on a plate and bring to room temperature. Season with salt and pepper. 4. Heat grill to 350 degrees, and place the lamb rack flesh side down. 5. Let it grill for at least 5 to 10 minutes before ...
From trueaussiebeefandlamb.com
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Top Asked Questions

How to cook lamb chops with mushroom wine sauce?
Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley. How would you rate Lamb Chops with Mushroom Wine Sauce?
How to cook lamb tenderloin with red wine sauce?
Place the skillet over medium heat and add the shallot or onions to the drippings. If necessary, add a tablespoon or two of olive oil. Taste and season with salt and pepper. Serve sauce with the lamb. Cut lamb into portions and serve with the red wine sauce.
What sauce goes with lamb chops?
Lamb Chops pair extremely well with a number of sauces. Our Top 7 sauces to pair with Lamb Chops are: Garlic and Rosemary, Mustard Thyme, Tzatziki sauce, Balsamic Brown Sugar sauce, Chimichurri , Red Wine Sauce and Lemon Tahini sauce.
What is the best wine to pair with lamb stew?
For the red wine sauce, use a wine that you'd drink by the glass. The better the wine, the better the sauce. For the best flavor, use fresh and organic herbs if possible. Rosemary, thyme, and chives all pair deliciously with lamb. To find the perfect wine pairing, go for a bottle similar to the dry red wine you use for the sauce.

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