Lamb Chops with Red Wine Sauce

Lamb chops in red wine sauce.
Lamb chops in red wine sauce.

One evening we had a wine tasting at a local restaurant. One of the dishes that they served with the wines was smoked lamb with red wine sauce. This was an excellent dish and we decided to make our own version of it by adding smoke to the sauce – not smoking the lamb. So, next Saturday our local butcher sold us half a lamb…

Ingredients for Lamb Chops for 4 Servings

  • Half a small lamb (or two whole racks) – medio cordero pequeño
  • A bunch of rosemary – romero
  • A bunch of thyme – tomillo
  • 6 cloves of garlic – dientes de ajo
  • 1 dl (0.5 cups) olive oil – aceite oliva
  • 2 tablespoons of honey – miel
  • 1 tablespoon of sea salt – sal marina
  • 1 tablespoon of whole black peppers – pimienta negra
  • 2 tablespoons of Jerez vinegar – vinagre de Jerez

Clean the lamb carcass (if your butcher didn’t do it already for you) from excess fat and membranes. Separate rack, tenderloin and neck.

Make the marinade by mixing all ingredients together. Marinate the lamb parts in fridge overnight.

Place the rack on a preheated hot grill for about 2 minutes per side to sear the surface. Reduce the heat and let the rack to roast for about 20 to 25 minutes per side. Let it rest for 10 minutes before carving it up.

 Ingredients for Red Wine Sauce for 4 Servings

  • 1 smoked onion – cebolla ahumado
  • 1 carrot – zanahorna
  • 1 bay leaf – hoja de laurel
  • 1/2 bottle of red wine – vino tinto
  • 1 tablespoon of honey – miel
  • 2 tablespoons of butter – mantequilla
  • 2 tablespoons Jerez vinegar – vinagre de Jerez
  • parsley – perjil
  • black pepper – pimienta negra
  • sea salt – sal marina

If possible, smoke the onion to get rich deep flavor for the sauce, but you can use regular onion, too. Cut carrot into small cubes. Pour red wine to a sauce pan and bring to boil. Add carrot cubes, onion (cut in pieces, if not smoked), parsley, honey and Jerez vinegar to the boiling red wine. Let it slowly simmer for half an hour until the reduced by half.

Strain the sauce and bring to boil again. Season with ground black pepper and sea salt. Thicken with corn starch, if needed. In the very end, add butter to the sauce while stirring heavily. This adds richness and gloss to the sauce.  

For the side we steamed some carrots, Brussels sprouts and spring onions.

¡Buen provecho!

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