Ingredients

Lamb Chops

• 1 lamb loin, cut and portioned
• 2 Tablespoons olive oil
• 1 teaspoon rosemary, chopped
• 1 teaspoon thyme, chopped
• ½ teaspoon Kosher salt
• ½ teaspoon black pepper

Red Wine Pan Sauce

• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme chopped
• ½ cup beef or chicken broth
• 1 teaspoon Dijon mustard
• ½ cup red wine
• 1 Tablespoon butter, for finishing
• Kosher salt and black pepper to taste

Instructions

Heat a cast-iron pan over medium-high heat on a Wolf Cooktop. Add olive oil and butter to the pan.

Cut the lamb loin into 1 1/2-inch pieces. Season them with Kosher salt, pepper, thyme, and rosemary.

Sear the chops for 3–4 minutes per side for medium-rare.

Remove the chops from the pan and let them rest while making the pan sauce.

Lower the heat to medium and add 1 Tablespoon of butter to the pan.

Sauté the shallots and garlic for 1–2 minutes until softened.

Pour in ½ cup of red wine, scraping up any browned bits from the pan. Let it reduce by half (about 3–4 minutes). Add rosemary, thyme, Dijon mustard, and broth. Simmer for 2–3 minutes until slightly thickened.

Remove from heat and stir in butter to make the sauce silky.

Season with salt and black pepper to taste.

Plate the lamb chops and drizzle with the pan sauce.