Lamb Chops with Low Carb Reduction Sauce - Red Wine Version

Lamb Chops with Low Carb Reduction Sauce - Red Wine Version

This is an amazingly simple lamb chop recipe with a low carb wine reduction pan sauce that will give you BIG results. This gourmet French recipe can be accomplished by a novice chef in under and 45 minutes, including the marinating time.

Course dinner

Cuisine French, Low Carb

Keyword gluten free

Prep Time 2

Cook Time 13

Marinating 30

Total Time 45

Servings Servings

Calories 471kcal

Author Brandy

Equipment

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
½ tsp thyme
½ tsp Savory dried
2 tbsp olive oil

Pan Sauce

1 cup red wine
3-4 tbsp Allulose or sweetener of choice to taste
5 tbsp Dijon mustard
1 tsp Beef Bouillon powder
salt & pepper to taste

Additional - optional garnish ideas

Fresh Parsley
Mint leaves
Chives

Instructions

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

Make the Pan Sauce Reduction

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

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.
Cook in the sauce until desired "doneness". See post for tips.
You can serve the chops and sauce separately. Just skip adding the chops back into the pan.
Both methods make a gorgeous presentation.

Notes

This recipe makes four servings with very generous helpings of the sauce.

There is easily enough sauce for 2-3 more lamb chops without increasing the sauce recipe if need be.

Nutrition