Name: Herbed Lamb Chops with Pinot Noir Sauce
Yield: 8 Servings
Ingredients: 1 tablespoon vegetable oil; 3 pounds lamb neck stew meat or lamb riblets; 1 pound onions, coarsely 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; 3 1 1/2-pound well-trimmed 8-rib racks of lamb, preferably frenched

Skip to main content

Image may contain Food Meal Dish Steak and Pork

Recipe notes

Back to top