Many people are intimidated by cuts of meat they are not familiar with. I know when I started to get into cooking lamb was one of those meats that intimidated me. That was until I was given this recipe. It’s one of my go-to recipes and opened my eyes to the ease of cooking.
6 lamb chops (on the thinner side – no more than an inch thick)
1 tbsp olive (or vegetable) oil
Salt and pepper
1/3 cup cabernet sauvignon (or another dry red wine)
1 tsp fresh thyme (chopped) – you can always substitute with other herbs
Heat the oil in the pan over high heat (about 5 minutes)
Season the chops with salt and pepper
Cook the chops on high heat for 3 minutes on each side
Lower the heat and cook for another 2 minutes per side
Put in a covered plate and set aside
Dump out the extra oil from the pan
Add the thyme and cook fro about a minute
Add the wine and cook until the sauce has thickened (if you like you can add a little butter for flavor)
Serve the chops and pour the wine sauce over them
I served these with a three grain rice (barley, spelt and rice) and grilled Brussel sprouts.