Lamb Chops with Cream of Shallots

Cooking Instructions

1. Season lamb chops with salt and pepper.

2. Heat a heavy saute pan, add the oil, and cook lamb chops until they are medium rare, approximately 3 or 4 minutes on each side. Transfer to a warm platter and pour off any accumulated fat.

3. In the same pan, saute three fourths of the shallots for 2 minutes, reserving the remaining shallots. Deglaze the pan with the vinegar, pour in the white wine, and reduce the liquid until only 2 tablespoons remain.

4. Add the stock and thyme and reduce by half. Add the heavy cream and cook over moderate heat until lightly thickened (approximately half the original volume).

5. Whisk in the butter, a small amount at a time. Taste and correct seasonings. Strain the sauce.

Wine Pairing(s)

L'Hospitalet de Gazin Pomerol

Andre Lurton 'Chateau De Rochemorin' Pessac-Leognan

Chateau Brane Cantenac Margaux

Boroli 'Anna' Langhe

Chateau Recougne Bordeaux Superieur

Chateau Claron 'Marcus' Graves

Moccagatta Basarin

Aragonesas Crucillon

Melini Vigneti la Selvanella Riserva

X. Gardiner & Fils 'Phelan Segur' Saint Estèphe