Lamb Chops with Wine Reduction Pan Sauce

It’s amazing how easy it is to make Lamb Chops with Low Carb Sauce.

This is simple French Fare that will translate into big wows and mumbled “mmmm’s” throughout the meal.

Believe me…this recipe is going to make you look like an experienced chef and might even impress your mother-in-law.

Okay that’s a big claim. But no matter who you share this meal with, they are going to feel honored.

🥘Ingredients:

• 4 Lamb Loin Chops

Rib chops are great too. Any small similar cut of lamb will turn out nicely. I buy whatever is on sale.

Marinade ~

• pinch salt & pepper

I tend to go easy on the salt in my marinades so that I can let everyone salt their own food one the lamb is served.

Plus, I really love to use truffle salt and it can ONLY be used as a finishing salt.

The truffle oil in the salt (and flavor) dissipates at high heat and it will be wasted.

If you haven’t tried it and decide to give this one a go…prepare to become irrevocably spoiled forever.

There is no closing the Pandora’s box on truffle addiction.

• ½ tsp thyme– dried

Use 1/4 tsp if using fresh, finely chopped herbs.

• ½ tsp Savory dried

• 2 tbsp olive oil

Pan Sauce ~

• 1 cup red wine

I use whatever cheapo wine that Thom says I can use for cooking.

He likes wine and try’s a lot of different kinds…I get the rejects for experimentation in the kitchen. It works out pretty well.

IF YOU DON’T WANT TO USE BOOZE:

You can use beef broth with a couple of tablespoons of red wine vinegar if you don’t want to use alcohol.

But remember, the alcohol does cook off and no one is going to get tipsy if you use wine.

Still, there are many reasons you might want to skip the booze and your lamb will still be delicious.

• 3-4 tbsp Allulose or sweetener of choice to taste

This won’t make the sauce sweet. But, it will balance out the bitterness of the wine and the sharpness of the mustard.

You want this sauce to do a slow, deliberate waltz across your tongue instead of a fast, sharp tango.

• 5 tbsp Dijon mustard

You can use your favorite type of mustard if you don’t like Dijon.

• 1 tsp Beef Bouillon powder

If you don’t have powdered beef bouillon on hand you can use powder chicken bouillon or just some extra salt.

If you are going to use liquid broth substitute it for half of the wine so you don’t get too much liquid going on.

You could always reduce the sauce for longer to get the more intense flavor you’ll be looking for but it could take a while.

• salt & pepper to taste

Additional – optional garnish ideas ~

• Fresh Parsley

Who doesn’t love a sprig of crispy parsley on their plate?

• Mint leaves

Chop the mint leaves fine and sprinkle on top of the plated lamb chops. Don’t over do it.

• Chives

Depending on the time of year you can use the greens or the flowers of this easy to grow herb to garnish your meal.

👩🏿‍🍳How to make the Chops & Sauce:

Marinate the meat –

• Stir all marinade ingredients and spoon over both sides of the lamb chops.

• I do this in a zipper bag so I can turn it if marinading overnight.

Let sit in the fridge for at least 30 minutes or up to 24 hours. The meat will not degrade because this is a non acidic marinade.

Cook the Lamb ~

• Add a small dollop of olive oil to a pre-heated cast iron pan and sear the first side of the chops for 4 minutes on medium/high.

If your chops are very thin, reduce this time by half. The chops I buy here in the U.S. are usually about 2 – 2.5 inches thick.

Reduce the heat to medium and flip the chops. Fry for 4 minutes and remove to a plate.

Don’t worry if the lamb doesn’t look “done”. It will heat back up in the sauce and I’ll post a temp chart in the FAQ section for the finished lamb.

Or, if you plan on serving the sauce separate, you can heat the chops back up on a hot skillet right before serving.

Overdone lamb is not as tasty as it could be and it gets chewy and tough as it gets closer to “well done”.

Make the Pan Sauce Reduction ~

• Lower the heat – USE CAUTION: The wine will splatter if the pan is too hot.

Let it cool for a minute if you need too.

• Carefully add all of the ingredients for the sauce to the pan and whisk until combined. Turn the heat to medium/high and continue to simmer and whisk quickly until the sauce has thickened and looks glossy. TASTE it for seasoning.

Your taste buds are the boss. Add anything you think it could use more of – salt, sweetener, pepper…you are in charge here.

Serving Methods –

• When you are happy with the taste, add the chops back to the sauce, drizzle it over the top, turn off heat and serve.

***Medium Rare lamb chops are served at about 125F. Cooking lamb to “well done” is not recommended, but it’s your lamb.

If you want your lamb darker, now is the time. I’ll post a temperature chart in the FAQ section for “rare”, “Medium rare”, etc.

The FAQ’s are usually the only part of the post that people actually read besides the recipe card lol.

• Cook in the sauce until desired “doneness”.

• You can serve the chops and sauce separately.

Just skip adding the chops back into the pan. Heat them back up on a hot skillet if needed.

Or you could “plate” the lamb with the sauce under the chop in a design like this fanciness…(this isn’t the pan sauce, it’s for another dish, but you get the idea.)

Both methods make a gorgeous presentation but I don’t usually use this trick unless I have my fancy pants on.

Or maybe if I am trying to take food shots for you guys.

📋Tips & FAQ’s:

Can I make the Lamb Chops with Low Carb Sauce ahead of time?

Nope.

I mean, you can make this and re-heat leftovers if you have them. But, this isn’t a make a big batch, food prep type of meal. It’s better fresh.

Can I freeze this recipe?

I know what you experienced chefs are thinking…”no one is going to ask this question”. But they will. There are brand new budding chefs every day.

The answer?

No no no and no again. It’ll be gross when you thaw it out and reheat.

It’s better to freeze those extra lamb chops and dress them up when you are ready to serve them.

What can I serve the lamb chops with low carb sauce with?

I am so glad you asked!

• Low Carb Cranberry Sauce
• Tabouli Salad
• With Buttered Zucchini Noodles
• Caprese Salad (so good together)
• Bacon Cauliflower Mash
• Coleslaw
• Parmesan Green Beans

And, there are too many great low carb dessert choices to even list them.

At what temperature are the lamb chops done?

Rare – 120F (48.8C)

Medium rare- 125F (51.6C) This is the sweet spot for me…

Medium – 130F (54.4C)

Medium Well – 135F (57.2C)

Well Done / Burnt – 140F and above (60C)

That’s all for the Lamb Chops with Low Carb Sauce!

Ooooh, I was excited to share this easy recipe! I hope you love it and that your family loves it too!

Until next week….

Au revoir mon ami,

Brandy

If you like this you’ll love these:

• Holiday Perfect Prime Rib
• Rich Low Carb Au Jus
• Lamb Stew
• Lamb with Spicy Chocolate Sauce
• Slow Cooked Mediterranean Lamb

The nutritional information for the Lamb Chops with Low Carb Sauce Recipe is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.